CN109221956A - 一种芋香扣肉预制方便速食菜的制作工艺 - Google Patents
一种芋香扣肉预制方便速食菜的制作工艺 Download PDFInfo
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- 235000015277 pork Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013599 spices Nutrition 0.000 title claims abstract description 14
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 10
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 10
- 239000002304 perfume Substances 0.000 title claims abstract description 10
- 229920002752 Konjac Polymers 0.000 title claims abstract description 8
- 150000004676 glycans Chemical class 0.000 claims abstract description 17
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 17
- 210000001364 upper extremity Anatomy 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 238000010030 laminating Methods 0.000 claims abstract description 4
- 239000000178 monomer Substances 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 12
- 210000002257 embryonic structure Anatomy 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000002845 discoloration Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 244000141353 Prunus domestica Species 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
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- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- 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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Abstract
本发明公开了一种芋香扣肉预制方便速食菜的制作工艺。其包括前腿五花肉、双汇五花肉、糯米鲜香芋、C1料和C2料，具体工艺步骤包括，S1、扣肉胚制作，S2、糯米鲜香芋制作，S3、拌料腌制S4、装盒，S6、杀菌，S7、速冻，杀好菌后加盒体外盖，用覆膜机覆膜，并进入速冻库，零下‑45℃速冻隧道40分钟，要求产品速冻单体冷冻坚硬结实。本发明具有便于存储，食用方便快捷，保留了菜品的口感等优点。
Description
技术领域
本发明涉及一种芋香扣肉预制方便速食菜的制作工艺，属于预制食品加工领域。
背景技术
随着人们日常生活水平的提高，和快节奏生活方式，预制方便速食菜成为越来越多消费者日常餐桌选择，芋香扣肉作为传统美食，因其荤素的搭配的特殊的口感，深受人们的喜爱，而如何将这一传统菜肴制作成预制方便速食菜，即保留其口感，和营养价值，有待进一步创新研发。
发明内容
针对上述技术问题，本发明的目的是要提供一种芋香扣肉预制方便速食菜的制作工艺，其便于存储，食用方便快捷，保留了菜品的口感。
为了达到上述目的，本发明的技术解决方案是：
一种芋香扣肉预制方便速食菜的制作工艺，其包括前腿五花肉、双汇五花肉、糯米鲜香芋、C1料和C2料，具体工艺步骤包括，
S1、扣肉胚制作，选用前腿五花肉和双汇五花肉，将肉清洗去毛，分别上糖色后油炸至金黄色扣肉胚，油炸后的前腿五花肉扣肉胚和双汇五花肉扣肉胚切成0.5厘米*10厘米的块状待用；
S2、糯米鲜香芋制作，选用无腐烂，无变色的糯米鲜香芋，清洗干净，削去外皮，按原材料大小，修改成0.7厘米厚，8厘米长，3厘米高的弧形片状，边角料切成0.8厘米的条状，将切好的片状香芋，下入200℃的油中时间2-3分钟，炸至黄色捞出待用，切好的边角料下入200℃的油中时间2-3分钟炸变色即可；
S3、拌料，切好的前腿五花肉扣肉胚和双汇五花肉扣肉胚，加入C1料，轻拌均匀，腌制30分钟；
S4、装盒，拌好C1料的前腿五花肉扣肉胚一片，加一片炸好的糯米鲜香芋，再加一片双汇五花肉扣肉胚，依次摆下来，放入指定盒中，两边再摆上一片肉，加入C2料40克；
S5、蒸制，经S4步骤后放入蒸车上，入蒸柜蒸35分钟(90℃--95℃)拿出，覆专用内膜；
S6、杀菌，放入杀菌装置在85℃--90℃温度杀菌30分钟；
S7、速冻，杀好菌后加盒体外盖，用覆膜机覆膜，并进入速冻库，零下-45℃速冻隧道40分钟，要求产品速冻单体冷冻坚硬结实。
本发明的优点和有益效果是：
1、采用本发明的技术方案，将芋香扣肉制作调味后，经杀菌、包装和速冻后，形成预制方便速食菜，消费者食用时，只需蒸制片刻，即可打开食用，为消费者节省了大量的菜品制作时间，同时又保留了菜品本身的口感和口味以及营养价值。
具体实施方式
下面，将结合具体实施例对本发明进行更详细地说明。
一种芋香扣肉预制方便速食菜的制作工艺，其包括前腿五花肉、双汇五花肉、糯米鲜香芋、C1料和C2料，具体工艺步骤包括，
S1、扣肉胚制作，选用前腿五花肉和双汇五花肉，将肉清洗去毛，分别上糖色后油炸至金黄色扣肉胚，油炸后的前腿五花肉扣肉胚和双汇五花肉扣肉胚切成0.5厘米*10厘米的块状待用；
S2、糯米鲜香芋制作，选用无腐烂，无变色的糯米鲜香芋，清洗干净，削去外皮，按原材料大小，修改成0.7厘米厚，8厘米长，3厘米高的弧形片状，边角料切成0.8厘米的条状，将切好的片状香芋，下入200℃的油中时间2-3分钟，炸至黄色捞出待用，切好的边角料下入200℃的油中时间2-3分钟炸变色即可；
S3、拌料，切好的前腿五花肉扣肉胚和双汇五花肉扣肉胚，加入C1料，轻拌均匀，腌制30分钟；
S4、装盒，拌好C1料的前腿五花肉扣肉胚一片，加一片炸好的糯米鲜香芋，再加一片双汇五花肉扣肉胚，依次摆下来，放入指定盒中，两边再摆上一片肉，加入C2料40克；
S5、蒸制，经S4步骤后放入蒸车上，入蒸柜蒸35分钟(90℃--95℃)拿出，覆专用内膜；
S6、杀菌，放入杀菌装置在85℃--90℃温度杀菌30分钟；
S7、速冻，杀好菌后加盒体外盖，用覆膜机覆膜，并进入速冻库，零下-45℃速冻隧道40分钟，要求产品速冻单体冷冻坚硬结实。
以上仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理前提下的若干改进和变换，应视为本发明的保护范围。
Claims (1)
1.一种芋香扣肉预制方便速食菜的制作工艺，其特征是：包括前腿五花肉、双汇五花肉、糯米鲜香芋、C1料和C2料，具体工艺步骤包括，
S1、扣肉胚制作，选用前腿五花肉和双汇五花肉，将肉清洗去毛，分别上糖色后油炸至金黄色扣肉胚，油炸后的前腿五花肉扣肉胚和双汇五花肉扣肉胚切成0.5厘米*10厘米的块状待用；
S2、糯米鲜香芋制作，选用无腐烂，无变色的糯米鲜香芋，清洗干净，削去外皮，按原材料大小，修改成0.7厘米厚，8厘米长，3厘米高的弧形片状，边角料切成0.8厘米的条状，将切好的片状香芋，下入200℃的油中时间2-3分钟，炸至黄色捞出待用，切好的边角料下入200℃的油中时间2-3分钟炸变色即可；
S3、拌料，切好的前腿五花肉扣肉胚和双汇五花肉扣肉胚，加入C1料，轻拌均匀，腌制30分钟；
S4、装盒，拌好C1料的前腿五花肉扣肉胚一片，加一片炸好的糯米鲜香芋，再加一片双汇五花肉扣肉胚，依次摆下来，放入指定盒中，两边再摆上一片肉，加入C2料40克；
S5、蒸制，经S4步骤后放入蒸车上，入蒸柜蒸35分钟(90℃--95℃)拿出，覆专用内膜；
S6、杀菌，放入杀菌装置在85℃--90℃温度杀菌30分钟；
S7、速冻，杀好菌后加盒体外盖，用覆膜机覆膜，并进入速冻库，零下-45℃速冻隧道40分钟，要求产品速冻单体冷冻坚硬结实。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403365A (zh) * | 2022-01-27 | 2022-04-29 | 怀安宏都食品有限公司 | 一种小黄米扣肉方便食品的制备方法 |
| CN114794402A (zh) * | 2022-04-12 | 2022-07-29 | 广西富兴食品有限公司 | 一种常温预包装的碗装香芋扣肉生产配方 |
| CN117397774A (zh) * | 2023-10-25 | 2024-01-16 | 四川光友薯业有限公司 | 一种预包装薯类扣肉及其制备方法 |
| CN118141058A (zh) * | 2024-01-10 | 2024-06-07 | 福建省鑫程食品有限公司 | 预制菜及预制菜制备方法、烹饪方法和设备 |
-
2018
- 2018-10-30 CN CN201811273271.9A patent/CN109221956A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403365A (zh) * | 2022-01-27 | 2022-04-29 | 怀安宏都食品有限公司 | 一种小黄米扣肉方便食品的制备方法 |
| CN114794402A (zh) * | 2022-04-12 | 2022-07-29 | 广西富兴食品有限公司 | 一种常温预包装的碗装香芋扣肉生产配方 |
| CN117397774A (zh) * | 2023-10-25 | 2024-01-16 | 四川光友薯业有限公司 | 一种预包装薯类扣肉及其制备方法 |
| CN118141058A (zh) * | 2024-01-10 | 2024-06-07 | 福建省鑫程食品有限公司 | 预制菜及预制菜制备方法、烹饪方法和设备 |
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