CN108271993A - The meat dish industrial process that meat and vegetables separately stews - Google Patents

The meat dish industrial process that meat and vegetables separately stews Download PDF

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Publication number
CN108271993A
CN108271993A CN201810011249.0A CN201810011249A CN108271993A CN 108271993 A CN108271993 A CN 108271993A CN 201810011249 A CN201810011249 A CN 201810011249A CN 108271993 A CN108271993 A CN 108271993A
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China
Prior art keywords
meat
parts
vegetables
soup stock
stews
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Pending
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CN201810011249.0A
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Chinese (zh)
Inventor
黄峰
张泓
张春江
张良
胡宏海
刘倩楠
田芳
张娜娜
张�荣
黄艳杰
胡小佳
毕红霞
赵俊俊
樊月
赵悦
李加双
吴娱
谭瑶瑶
丁振江
王瑞睿
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
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Application filed by Institute of Food Science and Technology of CAAS filed Critical Institute of Food Science and Technology of CAAS
Priority to CN201810011249.0A priority Critical patent/CN108271993A/en
Publication of CN108271993A publication Critical patent/CN108271993A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention provides the meat dish industrial process that meat and vegetables separately stews, step includes：1) meat is stewed together with flavouring, pulls meat after curing out, generated soup stock is spare；2) vegetables are put into soup stock made from step 1 and are cooked, pull vegetables after curing out, generated soup stock is spare；3) meat that step 1 is pulled out and the vegetables that step 2 is pulled out are fitted into proportion in same packaging bag first, are sealed after the soup stock that step 2 generates then is put into the same packaging bag in proportion.The meat dish of complicated component is carried out meat and vegetables and separately stewed by the present invention, and is separated with the soup stock for stewing generation, and material composition carries out unification, and the processing technology for being conducive to each material composition standardizes, and the sensory evaluation quality of final product is obviously improved；Ingredient can interact between ensureing meat and vegetables ingredient, it is ensured that stew meat dish traditional properties.

Description

The meat dish industrial process that meat and vegetables separately stews
Technical field
The invention belongs to food processing field, especially a kind of meat dish that meat and vegetables separately stews industrializes processing side Method.
Background technology
It is the major class in Chinese meal to stew meat dish, is loved by consumers.But with modern society's life section The quickening played, the traditional-handwork processing mode of traditional meat dish cannot gradually meet that consumer is quick, convenient demand, industrialization Production becomes inevitable.Most of meat dish all include two kinds of ingredients of meat and vegetables, and industrialized production problems faced has： It is stewed if put together according to traditional two kinds of ingredients of meat and vegetables, the distinctive flavor of Chinese meal, but this mixed type can be generated Food be difficult to realize automatic packaging, the best of other meat and vegetables ingredient stews time and temperature etc. and also differs, and is unfavorable for reality Now standardize.
Invention content
The object of the present invention is to provide a kind of meat dish industrial process that meat and vegetables separately stews, you can keeps stewing It cooks meat the flavors of dishes, is also easy to realize industrialized production.
To achieve the goals above, the present invention provides the meat dish industrial process that meat and vegetables separately stews, steps Suddenly include：
1) meat is stewed together with flavouring, pulls meat after curing out, generated soup stock is spare；
2) vegetables are put into soup stock made from step 1 and are cooked, pull vegetables after curing out, generated soup stock is spare；
3) meat that step 1 is pulled out and the vegetables that step 2 is pulled out are fitted into proportion in same packaging bag first, it then will step Rapid 2 soup stocks generated seal after being put into the same packaging bag in proportion.
Preferred embodiment is：After thermal sterilization to germ-free condition being carried out after packaging bag enclosing, refrigeration.
Preferred embodiment is：Normal temperature storage after progress high temperature sterilization after packaging bag enclosing.
Preferred embodiment is：In step 1, when meat maturity is 60~80%, meat after curing is pulled out, in step 2, when When vegetable ripeness degree is 50~70%, vegetables after curing are pulled out.
Preferred embodiment is：In step 3, by the meat that step 1 is pulled out and the vegetables that step 2 is pulled out by 2：8~6：4 ratios are packed into In same packaging bag.
Preferred embodiment is：The specific method of step 1 is：
1) 500~800 parts of meat is cut into the square of 0.5~6cm in parts by weight；
2) by weight by 3~5 parts of tenderizer, 1~2 part of Thirteen Spice, 2~4 parts of salt, 1~2 part of Chinese prickly ash, 2~4 parts of cooking wine, 1~3 part of 2~3 parts of sucrose, 2~3 parts of soy sauce, 1~2 part of light-coloured vinegar, 2~3 parts of green onion powder and ginger powder are configured to cure；
3) meat piece is put into cure and pickles 10~13h；
4) by 8~12 parts of Chinese prickly ash, 10~14 parts of fructus amomi, 1.5~2.5 parts of cloves, 1.5~2.5 parts of Chinese anise, Chinese cassia tree 18 ~22 parts, 18~22 parts of orange peel, 0.5~1.5 part of fennel seeds, 0.5~1.5 part of hawthorn, 4~6 parts of the root of Dahurain angelica, 2~4 parts of galangal, 300~600 parts of water, which is put into pot, to be cooked, and the meat piece pickled is put into when boiling is boiled, and cooks 30~50min；
5) meat piece after cooking is subjected to high temperature hot pressing extracting, temperature is 100~130 DEG C, and the time is 10~20min；
6) meat is pulled out spare, soup stock is filtered slagging-off；
7) filtered soup stock is poured into concentration systems and is concentrated, when concentration Steam pressure control 0.15Mpa with Under, at 40~60 DEG C, pressure is controlled in -0.050~-0.074MPa for temperature control；
8) soup stock after concentration is put into stir after xylose, cysteine, lipase, protease and is cooled down, is cooled to room temperature, Soup stock is made.
Preferred embodiment is：The specific method of step 2 is：
1) by vegetable cleaning, 10~20 parts of vegetables are put into 10~20s of blanching in 60~80 parts of boiling water in parts by weight, Then vegetables are impregnated from pulling out to be put into cold water in water rapidly；
2) after impregnating 2~3min in cold water, 0.5~0.8 portion of salt is added, when impregnating 5~8min in cold water, is added 0.2~0.4 portion of edible oil；
3) it after pulling vegetables out, drains；
4) 30~40 parts of soup base heating for generating step 1 cooks 30~40% layers to vegetables after 60~80 DEG C, are put into When ripe, be added step 1 generate 30~40 parts of soup stock, continue to cook, when vegetables cook 50~70% layers it is ripe when, pull vegetable out Dish.
Preferred embodiment is：Thermal sterilization step includes：
1) packaging bag is put into microwave disinfection room, saturated vapor is filled with into microwave disinfection room, opened simultaneously microwave and kill The indoor gas pressure of bacterium room follows bad system, and the pressure of microwave disinfection room is made to be maintained at 0.05~0.07MPa；Open lower drainage Go out the condensed water of microwave disinfection room bottom；Control microwave disinfection indoor temperature is raised to 88~92 DEG C in 10~15min；
2) the indoor temperature of microwave disinfection is kept to stablize, 5~8min of time, while microwave disinfection room pressure is maintained at 0.05~0.07MPa, the condensed water of lower draining discharge microwave disinfection room bottom；
3) microwave disinfection room pressure is maintained at 0.05~0.07MPa, opens cooling pure water valve and starts into pure water, pure water is logical The uniform minute-pressure of spray web plate for crossing microwave disinfection ceiling portion is sprayed in packaging bag, and the reduction of packaging bag temperature, lower draining is made to open It opens and is drained, when temperature reaches predetermined cooling temperature, continue after maintaining 2~5min into pure water, start to exclude microwave disinfection room Interior pressure；
4) exhaust, lower draining are all turned on, open microwave generator and processing is dried, after having dried, you can open Before take packaging bag.
Beneficial effects of the present invention are as follows：
1, the present invention separately stews the meat dish progress meat and vegetables of complicated component, and is separated with the soup stock for stewing generation, Material composition carries out unification, and the processing technology for being conducive to each material composition standardizes, and the sensory evaluation quality of final product is bright It is aobvious to be promoted；
2, the present invention is that two kinds of solid constituents of meat and vegetables are first put into packaging bag, finally soup stock is poured into, it is easy to accomplish last The standardization of product weight；
3, the present invention is together with the ingredients such as meat raw material and seasoning first stewing, and is stewing used in vegetables to stew The soup stock 1 that meat generates, ingredient can interact between ensureing meat and vegetables ingredient, it is ensured that stew meat dish tradition wind Taste；
4, the present invention does not cure completely when meat and vegetables ingredient stews, to ensure during sterilization and subsequent re-heat Cause to influence the qualities such as product design because excessively heated；
5, processing of the invention and process for sterilizing combination, are sterilized after product is packed into packaging bag, are completed at the same time follow-up add Work curing degree and sterilization process, while improving production efficiency and product quality；
6, the present invention increases pressure by giving in microwave disinfection room, and pressure is maintained at 0.05~0.07MPa, and saturated vapor is straight Heating is connect, is handled by microwave disinfection, sterilization speed is greatlyd improve, the food storage phase is made to be maintained in 6 months~1 year, it should Method is reasonable, easy to use, saves a large amount of human and material resources, greatly reduces energy consumption, and the nutritional ingredient of food is made to damage It loses few；
7, there is the meat stewed by the present invention savory dense, moisture not to be lost in, and the nutrition in meat and taste composition are comprehensive It stays in the product, maintains the distinctive tenderness of meat product braised in soy sauce and freshness；
8, the vegetables stewed by the present invention, do not lose chewiness, and leaf vegetables color can keep bud green, preserve certain Vc, eat Health is convenient.
Description of the drawings
Fig. 1 is the flavor collection of illustrative plates that embodiment 1 separately stews and tradition stews；
Fig. 2 is the sensory evaluation figure of the embodiment of the present invention and traditional handicraft；
Fig. 3 is the flow diagram of the present invention.
Specific implementation mode
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art with reference to specification text Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more The presence or addition of a other elements or combinations thereof.
Embodiment 1
The present embodiment is the processing method of potato stewed beef
Beef is cut into the meat piece of 2cm, is stewed with condiment ripe to beef 8.Meat piece is pulled out, with gained meat soup and soil The element ingredient such as beans is stewed to 7 maturations, pulls the solid materials such as potato out.Beef and potato according to a certain percentage 6：4 are packed into, The soup stock after cooking potato is finally poured into, the standardization for being easily achieved weight is poured by liquid.Packaged product is carried out High temperature sterilization or pasteurize are completed at the same time the final ripening process of product, reduce quality damnification of the sterilization to product.By this Method is separately stewed, that is, realizes industrialized production, while the flavor of product is compared with the traditional method of goulash, flavor There was no significant difference for ingredient, maintains the original local flavor of product, as shown in Figure 1.And use and separately stew, because of beef and potato It stews using optimal process conditions, tenderness, elasticity and overall assessment in the last sensory evaluation of product are apparently higher than tradition The potato stewed beef of way processing.
Embodiment 2
The present embodiment is the processing method of potato stewed beef
Beef is cut into the meat piece of 0.5cm, is stewed with condiment ripe to beef 6.Pull meat piece out, with gained meat soup with The element ingredient such as potato is stewed to 5 maturations, pulls the solid materials such as potato out.Beef and potato according to 2：8 ratios are packed into, most The soup stock after cooking potato is poured into afterwards, and the standardization for being easily achieved weight is poured by liquid.Packaged product is carried out high Temperature sterilization or pasteurize, are completed at the same time the final ripening process of product, reduce quality damnification of the sterilization to product.Pass through this point Open the method for stewing, that is, realize industrialized production, while the flavor of product is compared with the traditional method of goulash, flavor at Point there was no significant difference, maintains the original local flavor of product, as shown in Figure 1.And use and separately stew, because beef and potato are stewed It boils using optimal process conditions, tenderness, elasticity and overall assessment in the last sensory evaluation of product are apparently higher than tradition and do The potato stewed beef of method processing.
Embodiment 3
The present embodiment is the processing method of mutton pakchoi
1) 500 parts of mutton is cut into the square of 0.5cm in parts by weight；
2) by weight by 3 parts of tenderizer, 1 part of Thirteen Spice, 2 parts of salt, 1 part of Chinese prickly ash, 2 parts of cooking wine, 2 parts of sucrose, soy sauce 2 Part, 1 part of light-coloured vinegar, green onion powder 2 and 1 part of ginger powder are configured to cure；
3) meat piece is put into cure and pickles 10h；
4) by 8 parts of Chinese prickly ash, 10 parts of fructus amomi, 1.5 parts of cloves, 1.5 parts of Chinese anise, 18 parts of Chinese cassia tree, 18 parts of orange peel, fennel seeds 0.5 part, 0.5 part of hawthorn, 4 parts of the root of Dahurain angelica, 2 parts of galangal, 300 parts of water be put into pot and cooked, be put into when boiling is boiled marinated Good meat piece cooks 30min；
5) meat piece after cooking is subjected to high temperature hot pressing extracting, temperature is 100 DEG C, time 10min；
6) when maturity is 60%, meat is pulled out spare, soup stock is filtered slagging-off；
7) filtered soup stock is poured into concentration systems and is concentrated, when concentration Steam pressure control 0.15Mpa with Under, at 40 DEG C, pressure is controlled in -0.050MPa for temperature control；
8) soup stock after concentration is put into stir after xylose, cysteine, lipase, protease and is cooled down, is cooled to room temperature, Soup stock is made；
9) pakchoi is cleaned, 10 parts of vegetables is put into 10~20s of blanching in 60 parts of boiling water in parts by weight, then will Pakchoi is impregnated from pulling out to be put into cold water in water rapidly；
10) after impregnating 2~3mi in cold water, 0.5 portion of salt is added, when impregnating 5min in cold water, is added 0.2 part and eats Oil；
11) it after pulling pakchoi out, drains；
12) 30 parts of soup base heating for generating step 8 is to vegetables after 60 DEG C, are put into, cook 30% layer it is ripe when, step is added It is rapid 8 generate 30 parts of soup stocks, continue to cook, when vegetables cook 50% layer it is ripe when, pull pakchoi out；
13) by the meat that step 6 is pulled out and the pakchoi that step 12 is pulled out by 2：8 ratios are fitted into same packaging bag, then It is sealed after the soup stock that step 12 generates is put into the same packaging bag in proportion；
14) it after carrying out thermal sterilization to germ-free condition after packaging bag enclosing, refrigerates, the thermally-sterilized step is：
A) packaging bag is put into microwave disinfection room, saturated vapor is filled with into microwave disinfection room, opened simultaneously microwave and kill The indoor gas pressure of bacterium room follows bad system, and the pressure of microwave disinfection room is made to be maintained at 0.05~0.07MPa；Open lower drainage Go out the condensed water of microwave disinfection room bottom；Control microwave disinfection indoor temperature is raised to 88~92 DEG C in 10~15min；
B) the indoor temperature of microwave disinfection is kept to stablize, 5~8min of time, while microwave disinfection room pressure is maintained at 0.05~0.07MPa, the condensed water of lower draining discharge microwave disinfection room bottom；
C) microwave disinfection room pressure is maintained at 0.05~0.07MPa, opens cooling pure water valve and starts into pure water, pure water is logical The uniform minute-pressure of spray web plate for crossing microwave disinfection ceiling portion is sprayed in packaging bag, and the reduction of packaging bag temperature, lower draining is made to open It opens and is drained, when temperature reaches predetermined cooling temperature, continue after maintaining 2~5min into pure water, start to exclude microwave disinfection room Interior pressure；
D) exhaust, lower draining are all turned on, open microwave generator and processing is dried, after having dried, you can open Before take packaging bag.
Embodiment 4
The present embodiment is the processing method of beef radish
1) 800 parts of beef meat is cut into the square of 6cm in parts by weight；
2) by weight by 5 parts of tenderizer, 2 parts of Thirteen Spice, 4 parts of salt, 2 parts of Chinese prickly ash, 4 parts of cooking wine, 3 parts of sucrose, soy sauce 3 Part, 2 parts of light-coloured vinegar, 3 parts of green onion powder and 3 parts of ginger powder are configured to cure；
3) meat piece is put into cure and pickles 13h；
4) by 12 parts of Chinese prickly ash, 14 parts of fructus amomi, 2.5 parts of cloves, 2.5 parts of Chinese anise, 22 parts of Chinese cassia tree, 22 parts of orange peel, fennel fruit 1.5 parts fragrant, 1.5 parts of hawthorn, 6 parts of the root of Dahurain angelica, 4 parts of galangal, 600 parts of water are put into pot and are cooked, and are put into and salt down when boiling is boiled The meat piece made cooks 50min；
5) meat piece after cooking is subjected to high temperature hot pressing extracting, temperature is 130 DEG C, time 20min；
6) when maturity is 80%, meat is pulled out spare, soup stock is filtered slagging-off；
7) filtered soup stock is poured into concentration systems and is concentrated, when concentration Steam pressure control 0.15Mpa with Under, at 60 DEG C, pressure is controlled in -0.074MPa for temperature control；
8) soup stock after concentration is put into stir after xylose, cysteine, lipase, protease and is cooled down, is cooled to room temperature, Soup stock is made；
9) radish is cleaned, 20 parts of vegetables is put into blanching 20s in 80 parts of boiling water in parts by weight, it is then that radish is rapid It is impregnated from pulling out to be put into cold water in water；
10) after impregnating 3min in cold water, 0.8 portion of salt is added, when impregnating 8min in cold water, 0.4 portion of edible oil is added；
11) it after pulling radish out, drains；
12) 40 parts of soup base heating for generating step 8 is to radish after 80 DEG C, is put into, cook 40% layer it is ripe when, step is added It is rapid 8 generate 40 parts of soup stocks, continue to cook, when radish cook 70% layer it is ripe when, pull radish out；
13) by the meat that step 6 is pulled out and the radish that step 12 is pulled out by 6：4 ratios are fitted into same packaging bag, then will step Rapid 12 soup stocks generated seal after being put into the same packaging bag in proportion；
14) after packaging bag enclosing carry out high temperature sterilization after normal temperature storage.
Experiment effect
As shown in Fig. 2, the sensory evaluation figure of the embodiment of the present invention and traditional handicraft converted products.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited In specific details and legend shown and described herein.

Claims (8)

1. the meat dish industrial process that meat and vegetables separately stews, which is characterized in that step includes：
1) meat is stewed together with flavouring, pulls meat after curing out, generated soup stock is spare；
2) vegetables are put into soup stock made from step 1 and are cooked, pull vegetables after curing out, generated soup stock is spare；
3) meat that step 1 is pulled out and the vegetables that step 2 is pulled out are fitted into proportion in same packaging bag first, then by step 2 The soup stock of generation seals after being put into the same packaging bag in proportion.
2. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that packaging After thermal sterilization to germ-free condition being carried out after bag sealing, refrigeration.
3. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that packaging Normal temperature storage after high temperature sterilization is carried out after bag sealing.
4. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that step In 1, when meat maturity is 60~80%, meat after curing is pulled out, in step 2, when vegetable ripeness degree is 50~70%, Pull vegetables after curing out.
5. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that step In 3, by the meat that step 1 is pulled out and the vegetables that step 2 is pulled out by 2：8~6：4 ratios are fitted into same packaging bag.
6. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that step 1 specific method is：
1) 500~800 parts of meat is cut into the square of 0.5~6cm in parts by weight；
2) by weight by 3~5 parts of tenderizer, 1~2 part of Thirteen Spice, 2~4 parts of salt, 1~2 part of Chinese prickly ash, 2~4 parts of cooking wine, sucrose 1~3 part of 2~3 parts, 2~3 parts of soy sauce, 1~2 part of light-coloured vinegar, 2~3 parts of green onion powder and ginger powder are configured to cure；
3) meat piece is put into cure and pickles 10~13h；
4) by 8~12 parts of Chinese prickly ash, 10~14 parts of fructus amomi, 1.5~2.5 parts of cloves, 1.5~2.5 parts of Chinese anise, Chinese cassia tree 18~22 Part, 18~22 parts of orange peel, 0.5~1.5 part of fennel seeds, 0.5~1.5 part of hawthorn, 4~6 parts of the root of Dahurain angelica, 2~4 parts of galangal, water 300 ~600 parts are put into pot and are cooked, and the meat piece pickled is put into when boiling is boiled, and cook 30~50min；
5) meat piece after cooking is subjected to high temperature hot pressing extracting, temperature is 100~130 DEG C, and the time is 10~20min；
6) meat is pulled out spare, soup stock is filtered slagging-off；
7) filtered soup stock is poured into concentration systems and is concentrated, when concentration Steam pressure control in 0.15Mpa hereinafter, temperature At 40~60 DEG C, pressure is controlled in -0.050~-0.074MPa for degree control；
8) soup stock after concentration is put into stir after xylose, cysteine, lipase, protease and is cooled down, be cooled to room temperature, be made Soup stock.
7. the meat dish industrial process that meat and vegetables according to claim 1 separately stews, which is characterized in that step 2 specific method is：
1) by vegetable cleaning, 10~20 parts of vegetables are put into 10~20s of blanching in 60~80 parts of boiling water in parts by weight, then Vegetables are impregnated from pulling out to be put into cold water in water rapidly；
2) after impregnating 2~3min in cold water, 0.5~0.8 portion of salt is added, when impregnating 5~8min in cold water, addition 0.2~ 0.4 portion of edible oil；
3) it after pulling vegetables out, drains；
4) 30~40 parts of soup base heating for generating step 1 is to vegetables after 60~80 DEG C, are put into, cook 30~40% layers it is ripe When, be added step 1 generate 30~40 parts of soup stock, continue to cook, when vegetables cook 50~70% layers it is ripe when, pull vegetables out.
8. the meat dish industrial process that meat and vegetables according to claim 2 separately stews, which is characterized in that heat is killed Bacterium step includes：
1) packaging bag is put into microwave disinfection room, saturated vapor is filled with into microwave disinfection room, open simultaneously microwave disinfection room Indoor gas pressure follow bad system, so that the pressure of microwave disinfection room is maintained at 0.05~0.07MPa；It is micro- to open lower draining discharge The condensed water of wave sterilizing chamber bottom；Control microwave disinfection indoor temperature is raised to 88~92 DEG C in 10~15min；
2) keep the indoor temperature of microwave disinfection to stablize, 5~8min of time, while microwave disinfection room pressure be maintained at 0.05~ 0.07MPa, the condensed water of lower draining discharge microwave disinfection room bottom；
3) microwave disinfection room pressure is maintained at 0.05~0.07MPa, opens cooling pure water valve and starts into pure water, pure water passes through micro- The uniform minute-pressure of spray web plate at the top of wave sterilizing chamber is sprayed in packaging bag, make packaging bag temperature reduction, it is lower draining open into Row draining continues after maintaining 2~5min into pure water when temperature reaches predetermined cooling temperature, starts to exclude microwave disinfection indoor Pressure；
4) exhaust, lower draining are all turned on, open microwave generator and processing is dried, after having dried, you can taken before opening Packaging bag.
CN201810011249.0A 2018-01-05 2018-01-05 The meat dish industrial process that meat and vegetables separately stews Pending CN108271993A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1990349A (en) * 2005-12-30 2007-07-04 张维哲 Production modus of packaged foodstuff
CN102835714A (en) * 2012-09-20 2012-12-26 连云港佑源医药设备制造有限公司 Microwave sterilization method for flexibly packaged food
CN104286898A (en) * 2014-10-21 2015-01-21 王志 Preparation method of canned instant meat and vegetable
CN105166760A (en) * 2015-10-11 2015-12-23 张根堂 Cauldron vegetables and stewing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1990349A (en) * 2005-12-30 2007-07-04 张维哲 Production modus of packaged foodstuff
CN102835714A (en) * 2012-09-20 2012-12-26 连云港佑源医药设备制造有限公司 Microwave sterilization method for flexibly packaged food
CN104286898A (en) * 2014-10-21 2015-01-21 王志 Preparation method of canned instant meat and vegetable
CN105166760A (en) * 2015-10-11 2015-12-23 张根堂 Cauldron vegetables and stewing method thereof

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