CN109699901A - A kind of quick-frozen finished product is raw to be decocted and preparation method thereof - Google Patents
A kind of quick-frozen finished product is raw to be decocted and preparation method thereof Download PDFInfo
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Abstract
Decocted the present invention relates to a kind of quick-frozen finished product life and preparation method thereof, for the production method the following steps are included: tanning skin freezes, filling processed rolls musculus cutaneus, forms, is quick-frozen, being packed and stored；This method passes through the production of fillings first, so that meat, skin jelly, water content are all identical in every gram of fillings；Secondly, the proofing period of water used in the formula of clear mixed flour, stirring, mixing time and mixing direction and dough and rolling number；Then clear molding machine parameters setting, fast frozen after molding；The quick-frozen finished product is raw decoct it is quick-frozen after water lock it is fresh-keeping, do not crack；When baking raw decoct, it is raw decoct it is indeformable, not damaged, do not leak soup.The present invention is not necessarily to a large amount of process equipments, reduces recruitment cost, significantly reduce the cost of catering trade shops, realize the standardization of products and factory's end product distribution, guarantee food safety without artificial scene processing, realizes that remote way dispenses；It can be realized the development of Sheng Jian food and drink shops's Rapid Expansion, realize the standardization of products, escort for food safety.
Description
Technical field
The present invention relates to quick-frozen rice product processing technique field, specifically a kind of quick-frozen finished product is raw to be decocted and its makes
Method.
Background technique
It is raw to decoct also known as Pan-Fried Bun Stuffed with Pork, it is Jiangnan, the traditional well-known millet cake in Shanghai and Zhejiang area, has had so far since the Song dynasty
There is centuries history.It is raw to decoct the features such as crisp bottom of with, juice is more, delicious and enjoy great prestige at home and abroad, material have flour, sesame, chopped spring onion, pork,
Jellied pork skin etc., heart of filling are added with fresh pork based on skin jelly, and form is full after coming out of the stove, soft agreeable to the taste, the more eat the more fragrant.Raw decoct is said very much
Study carefully, pan need to be used, some water are equably sprinkled with when decocting, are allowed to penetrate into pan bottom preferably.After the 1930s, Suzhou,
Shanghai diet industry has raw pan-fried specialty store, and heart of filling pattern also increases a variety of kinds such as chicken, peeled shrimp.It is raw to decoct that be particular about is existing
Field and face, scene pack.Whether what millet cake class was done succeeds, the quality of dough fermentation, directly decision success or failure.It is raw to decoct the musculus cutaneus used
It is half fermentation, full flexible after both having guaranteed musculus cutaneus semi-fermentedly in this way, appearance is beautiful, and can allow its incomplete fermentations, it is ensured that skin
Freeze juice not blotted by musculus cutaneus, influences mouthfeel.This requires related personnel dough make during degree of being affectedly bashful, it is necessary to
Before raw pan-fried baking, it is ensured that musculus cutaneus is in half hair-like state.
In recent years, catering industry high speed development all encounters the pain spots such as recruitment is difficult, rent is high, is not easy to standardize, restricts row
Industry development.The standardization dispatching of food and drink food materials is quickly grown, and is able to achieve semi-finished product supply, is met product customization demand.But it is raw
Pan-fried manufacture craft causes it to cannot achieve standardized production, dough fermentation, the addition of dietary alkali be all millet cake teacher by rule of thumb, it is raw
The pan-fried industrialized production that carries out can be sought without standard, be will continue to ferment after the raw pan-fried production of half fermentation, be not available after dispatching；If freezing
Dispense again afterwards, it may appear that musculus cutaneus cracking, to shop after be not still available.Here it is half to leaven dough caused by product self-characteristic, no
It can be eaten again without influence after freezing as fermentation class steamed stuffed bun and unleavened dough class boiled dumpling product.Currently, raw pan-fried production is all by millet cake teacher
Experience and feeling, it is raw decoct cannot Cold Chain Logistics dispatching, can't resolve human problems, cannot achieve the standardization of products and factory
End product distribution.
If Chinese patent application CN105104915A discloses a kind of preparation method of quick-frozen Pan-Fried Bun Stuffed with Pork, the preparation method institute
The raw material used includes wheat flour, white sugar, cold fresh meat stuffing, horseshoe fourth etc., first prepares Pan-Fried Bun Stuffed with Pork musculus cutaneus and fillings respectively, raw to decoct
The preparation of envelope skin, by 55~65 parts of wheat flour, 4~6 parts of white sugar, 1~3 part of special yeast of freezing and 1~2.5 part of baking powder
After mixing evenly, be added 4~8 parts of edible oil and 22~28 parts of water to be prepared into musculus cutaneus after mixing evenly spare；Pan-Fried Bun Stuffed with Pork fillings
Preparation, takes 13~16 parts of wheat flour, 8~10 parts of cold fresh meat stuffing, and 4~8 parts of horseshoe fourth, 1 part of dry beer, 1 part of sesame paste, salt 0.2
Part, 0.1 part of chickens' extract, 0.4 part of soy sauce, it is spare that 0.2 part of ginger and 0.2 part of chopped spring onion are prepared into fillings after mixing evenly；Molding machine,
The musculus cutaneus that step (2) prepares and the fillings that step (3) prepares are prepared into Pan-Fried Bun Stuffed with Pork with machine according to weight ratio 3:2；
Again through quick-frozen, packaging.It need to pass through proofing box and grillING case, or so half an hour when the quick-frozen Pan-Fried Bun Stuffed with Pork culinary art that this method prepares
It could Pan-Fried Bun Stuffed with Pork is baked edible.
Therefore, how to provide that a kind of quick-frozen finished product is raw to be decocted and preparation method thereof, under the premise of not influencing mouthfeel, to realize
The standardization of products and factory's end product distribution are current those skilled in the art technical problems urgently to be resolved.
Summary of the invention
In view of this, the application's is designed to provide that a kind of quick-frozen finished product is raw to be decocted and preparation method thereof, to solve life
Raw decoct of system cannot achieve finished product production, can not Cold Chain Logistics dispatching, it is necessary to live processing and fabricating, the problem of scene is baked, realize
The standardization of products and factory's end product distribution.
In order to achieve the above object, the application provides the following technical solutions.
A kind of raw pan-fried production method of quick-frozen finished product, comprising the following steps:
S1, tanning skin freeze；
S2, filling processed；
S3, rolling musculus cutaneus；
S4, molding, it is quick-frozen；
S5, it is packed and stored.
Preferably, skin is boiled in the step S1 to freeze, comprising the following steps:
S11, pre-treatment clean up ginger, green onion, remove silt and foreign matter, draining are spare, wherein after ginger draining
Cut into the ginger block with a thickness of 4~6mm；Pigskin is put in thawing room in advance, is thawed to 0~4 DEG C；
S12, Fei Shui, cleaning first carry out step S11 treated pigskin to fly water process, the pig for then completing winged water
Skin is pulled out, is placed in clear water and is cleaned, and foreign matter and hair are removed；
S13, tanning.
Preferably, the method for flying water in the step S12 is that first into pot, heat temperature raising boils investment water, is warming up to 98
DEG C or more, the pigskin that step S11 has thawed gradually is put into, pigskin input amount need to be controlled when water is totally submerged, then be risen
Temperature is boiled, and temperature fishes for surface layer offscum to 98 DEG C or more, with strainer, it is abandoned.
Preferably, it is boiled in the step S13, comprising the following steps:
S131, investment water, cleaned pigskin, the ginger block handled well, green onion, are rapidly heated, are stirred continuously, mixing speed 90
~110 turns/min, until boiling, 98 DEG C of temperature or more；
S132, investment yellow rice wine, maintain 98 DEG C of temperature or more, are stirred continuously, 90~110 turns/min of mixing speed prevents from gluing
Pot, 30~60min of mixing time；
S133, the well-done pigskin of step 132 is pulled out with strainer, first puts into blend in meat grinder and granulates, then connected
It is thrown back together with juice in former pot；
S134, slowly heating maintain temperature of charge in pot to be stirred continuously at 98 DEG C or more, and 110~130 turns of mixing speed/
Min boils 40~60min；
S135, the boiled skin of step S134 is frozen to discharging, sabot, fixed weight (15~20kg) ± 0.2kg counts yield；
S136, the skin of sabot jelly is first placed in precooling room, is cooled to 25~30 DEG C, then by the skin cool down jelly, move to cold
Zang Ku is temporary, cold store temperature -5~-1 DEG C.
Preferably, filling processed in the step S2, comprising the following steps:
S21, girth of a garment ratio 2~5:6~9, minced pork of the particle in 3~6mm are selected；
S22, the water for weighing minced pork weight in equivalent steps S21, and it is divided into 3 parts；
S23, minced pork is put into blender, puts into condiment and 1 part of water, booting stirring, mixing speed 110~130
Turn/min, 20~40min of mixing time；
After S24, step S23, then 1 part of water is put into, booting stirring, 110~130 turns/min of mixing speed, mixing time 5~
10min；
After S25, step S24, then 1 part of water is put into, booting stirring, 110~130 turns/min of mixing speed, mixing time 10
~15min；
S26, investment are processed into the skin jelly of the granular step S1 tanning of 3~5mm through smashing, until stirring evenly, mixing speed
110~130 turns/min, 15~20min of mixing time；
S27, sesame oil is put into again, until stirring evenly, mixing speed 110~130 turns/min, 15~20min of mixing time；
S28, discharging are packed into turnover box, determine 5~8kg of weight, count yield, and the meat stuffing for installing turnover box is transferred quickly to
Freezer is temporary, cold store temperature -8~-5 DEG C.
Preferably, musculus cutaneus is rolled in the step S3, comprising the following steps:
S31, weight percent is weighed first as 75~85% water, 3~6% yeast, 3~6% soda ash, 5~15% white sands
Sugar is uniformly mixed, and it is spare that A material is made；
S32, the weighed water of step S31 is first added in dough mixing machine, then sequentially adds yeast, soda ash, white granulated sugar, opens
It is spare that A material is made until material is uniformly mixed in machine stirring, mixing speed 110~130 turns/min, 10~15min of mixing time；
S33, weight percent is added in dough mixing machine as the material of A made from 85~95% step S32 and 5~15% emulsifications
Oil, booting stirring, mixing speed 110~130 turns/min, 10~15min of mixing time, until material is uniformly mixed；
After S34, step S33,90~95% wheat flours are added into dough mixing machine, booting 10~15min of stirring, stirring speed
180~200 turns/min is spent, until material is uniformly mixed, dough is made；
S35, it will be placed in provocation disk after dough discharging made from step S34,10~15min of provocation；
S36, the good dough of step S35 provocation is put into noodle press, is rolled 15~20 times；
S37, the step S36 dough rolled is placed in provocation disk, 10~15min of provocation, for use.
Preferably, described in step S4 molding the following steps are included:
101, using the stuffed bun shaping machine of 9 pleat knife heads, parameter setting is that weight chooses 45~55g, and speed is adjusted to 55
~65/min；
102, the meat stuffing for making the step S3 musculus cutaneus made and step S2 puts into molding machine in (3:7)~(2:3) ratio
In corresponding silo, opens machine and carry out forming operation；
103, the Pan-Fried Bun Stuffed with Pork of step 102 forming is slowly picked up from conveyer belt, is neatly put in stainless steel pallet,
50~60/disk.
Preferably, quick-frozen described in step S4 the following steps are included:
201, quick-frozen to Pan-Fried Bun Stuffed with Pork after molding progress using freeze tunnel, quick-frozen parameter is temperature -40~-30 DEG C, is passed
Send tape speed 2~3 meters/s；
202, the Pan-Fried Bun Stuffed with Pork that step 103 sets disk is placed in freeze tunnel inlet together with disk；
203, in freeze tunnel exit, product center temperature is measured, standard is≤- 18 DEG C.
Preferably, it is packed and stored in the step S5, comprising the following steps:
S51, by through the quick-frozen good Pan-Fried Bun Stuffed with Pork musculus cutaneus of step S4 without breach, chap, musculus cutaneus foreign, free from extraneous odour sorting dress
Neto is packaged inner bag according to product specification；
S52, the product that step S51 is sealed to inner bag, by bag by metal detector detection it is qualified after, by product specification into
Row encapsulation outer container；
S53, Product labelling is puted up in outer container, block pattern row pattern is on Plastic pallet for store house, stacking height≤5 layers；
S54, the product piled up move to freezer area's storage to be checked in time, and the product less than 1 bag, 1 case is calculated as fraction, moves
Enter next group.
A kind of quick-frozen finished product of above-mentioned production method production is raw to be decocted.
Present invention advantageous effects obtained:
1) present invention, which solves raw decoct of existing raw system, cannot achieve finished product production, can not Cold Chain Logistics dispatching, it is necessary to scene
The pan-fried problem in packet, scene, the present invention are not necessarily to a large amount of process equipments, reduce recruitment cost, be greatly reduced without artificial scene processing
The cost of catering trade shops realizes the standardization of products and factory's end product distribution, guarantees food safety, realizes that remote way dispenses；
2) present invention can Shi Shengjian food and drink shops fast implement expansion development, and realize the standardization of products, pacify for food
It escorts entirely；It is able to achieve Cold Chain Logistics far to dispense on the way, the whole nation or even the whole world, can realize that raw decoct of finished product is got home to shop, allow
Global food enthusiasts can taste raw decoct；
3) present invention carries out criterion and quantity to raw pan-fried progress mechanization plant produced and face stage and adds yeast, passes through packet
Sub- forming machine carries out high-speed production, greatly improves production efficiency；Life is carried out using freeze tunnel machine and decocts quick-frozen, the raw pan-fried face of guarantee
Skin does not crack, Standard fermentation, then carries out packaging shake out, finally realizes Cold Chain Logistics, is dispensed into dining room or family；
4) present invention is first by the standardized production of fillings, so that meat, skin jelly, water content are all identical in every gram of fillings；
Secondly, water used in the formula of clear mixed flour, stirring, mixing time and mixing direction；To the number in pressure surface stage and
Stiffness predetermined operation；Molding machine machinery production is specified, determines that parameters are arranged, it is ensured that product on production line surface is smooth flawless
Defect, appearance looks elegant, grammes per square metre are accurate；Finally, carrying out subzero 40 DEG C of quick-frozen links, the quick-frozen time is set, guarantees that quick-frozen rear lock is decocted in life
Water is fresh-keeping, does not crack；When baking raw decoct, by all carrying out regulation setting to temperature, time, oil mass, water, it is ensured that bake out
It is raw decoct it is indeformable, not damaged, do not leak soup.
Above description is only the general introduction of technical scheme, in order to better understand the technological means of the application,
So as to be implemented in accordance with the contents of the specification, and in order to allow the above and other objects, features and advantages energy of the application
It is enough clearer and more comprehensible, with the preferred embodiment of the application and cooperates attached drawing below detailed description is as follows.
According to the accompanying drawings to the detailed description of the application specific embodiment, those skilled in the art will be brighter
The above-mentioned and other purposes of the application, advantages and features.
Detailed description of the invention
In order to illustrate the technical solutions in the embodiments of the present application or in the prior art more clearly, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is the application
Some embodiments for those of ordinary skill in the art without creative efforts, can also basis
These attached drawings obtain other attached drawings.In all the appended drawings, similar element or part are generally identified by similar appended drawing reference.
In attached drawing, each element or part might not be drawn according to actual ratio.
Fig. 1 is the process flow chart of the raw pan-fried production method of the quick-frozen finished product of the present invention.
Specific embodiment
To keep the purposes, technical schemes and advantages of the embodiment of the present application clearer, below in conjunction with the embodiment of the present application
In attached drawing, the technical scheme in the embodiment of the application is clearly and completely described, it is clear that described embodiment is
Some embodiments of the present application, instead of all the embodiments.In the following description, such as specific configuration and component are provided
Specific detail just for the sake of help comprehensive understanding embodiments herein.It therefore, it will be apparent to those skilled in the art that can
To make various changes and modifications the embodiments described herein without departing from the scope and spirit of the present application.In addition, in order to clear
Except with it is succinct, the description to known function and construction is omitted in embodiment.
The terms "at least one", only a kind of incidence relation for describing affiliated partner, indicates may exist three
Kind relationship, for example, at least one of A and B, can indicate: individualism A exists simultaneously A and B, these three feelings of individualism B
Condition.
It should also be noted that, herein, relational terms such as first and second and the like are used merely to one
Entity or operation are distinguished with another entity or operation, without necessarily requiring or implying between these entities or operation
There are any actual relationship or orders.Moreover, the terms "include", "comprise" or its any other variant are intended to contain
Lid non-exclusive inclusion.
Embodiment 1
As shown in Fig. 1, the raw pan-fried production method of a kind of quick-frozen finished product, comprising the following steps:
S1, tanning skin freeze, comprising the following steps:
S11, pre-treatment clean up ginger, green onion, remove silt and foreign matter, draining are spare, wherein after ginger draining
Cut into the ginger block with a thickness of 4mm；Pigskin is put in thawing room in advance, is thawed to 0 DEG C；
S12, Fei Shui, cleaning first carry out step S11 treated pigskin to fly water process, the pig for then completing winged water
Skin is pulled out, is placed in clear water and is cleaned, and foreign matter and hair are removed；
The method for flying water is that first into pot, heat temperature raising boils investment water, is warming up to 98 DEG C or more, gradually puts into step
The pigskin that S11 has thawed, pigskin input amount need to be controlled when water is totally submerged, then heating boil, temperature to 98 DEG C with
On, surface layer offscum is fished for strainer, it is abandoned.
S13, tanning, comprising the following steps:
S131, investment water, cleaned pigskin, the ginger block handled well, green onion, are rapidly heated, are stirred continuously, mixing speed 90
Turn/min, until boiling, 98 DEG C of temperature or more；
S132, investment yellow rice wine, maintain 98 DEG C of temperature or more, are stirred continuously, 90 turns/min of mixing speed, prevent viscous pot, stir
Mix time 60min；
S133, the well-done pigskin of step 132 is pulled out with strainer, first puts into blend in meat grinder and granulates, then connected
It is thrown back together with juice in former pot；
S134, slowly heating maintain temperature of charge in pot to be stirred continuously, 110 turns/min of mixing speed at 98 DEG C or more,
Boil 60min；
S135, the boiled skin of step S134 is frozen into discharging, sabot weighs 15kg ± 0.2kg surely, counts yield；
S136, the skin of sabot jelly is first placed in precooling room, is cooled to 25 DEG C, then by the skin cool down jelly, move to freezer
It is temporary, -5 DEG C of cold store temperature.
S2, filling processed, comprising the following steps:
S21, girth of a garment ratio 2:6, minced pork of the particle in 3mm are selected；
S22, the water for weighing minced pork weight in equivalent steps S21, and it is divided into 3 parts；
S23, minced pork being put into blender, puts into condiment and 1 part of water, booting is stirred, 110 turns of mixing speed/
Min, mixing time 40min；
After S24, step S23, then 1 part of water is put into, booting stirring, mixing speed 110 turns/min, mixing time 10min；
After S25, step S24, then 1 part of water is put into, booting stirring, mixing speed 110 turns/min, mixing time 15min；
S26, investment are processed into the skin jelly of the granular step S1 tanning of 3mm through smashing, until stirring evenly, mixing speed 110
Turn/min, mixing time 20min；
S27, sesame oil is put into again, until stirring evenly, mixing speed 110 turns/min, mixing time 20min；
S28, discharging are packed into turnover box, weigh 5kg surely, count yield, and the meat stuffing for installing turnover box is transferred quickly to refrigerate
Library is temporary, and -8 DEG C of cold store temperature.
S3, rolling musculus cutaneus, comprising the following steps:
S31, it weighs weight percent first as 75% water, 5% yeast, 5% soda ash, 15% white granulated sugar, is uniformly mixed, system
Expect at A spare；
S32, the weighed water of step S31 is first added in dough mixing machine, then sequentially adds yeast, soda ash, white granulated sugar, opens
It is spare that A material is made until material is uniformly mixed in machine stirring, mixing speed 110 turns/min, mixing time 15min；
S33, addition weight percent is that the material of A made from 85% step S32 and 15% oil emulsion, booting are stirred in dough mixing machine
It mixes, mixing speed 110 turns/min, mixing time 15min, until material is uniformly mixed；
After S34, step S33,90% wheat flour is added into dough mixing machine, booting stirring 10min, 200 turns of mixing speed/
Dough is made until material is uniformly mixed in min；
S35, it will be placed in provocation disk after dough discharging made from step S34, provocation 10min；
S36, the good dough of step S35 provocation is put into noodle press, is rolled 15 times；
S37, the step S36 dough rolled is placed in provocation disk, provocation 10min, for use.
S4, molding, it is quick-frozen；
It is described molding the following steps are included:
101, using the stuffed bun shaping machine of 9 pleat knife heads, parameter setting is that weight chooses 45g, speed be adjusted to 65/
min；
102, the meat stuffing for making the step S3 musculus cutaneus made and step S2 is in the corresponding material of 3:7 ratio investment molding machine
In bucket, opens machine and carry out forming operation；
103, the Pan-Fried Bun Stuffed with Pork of step 102 forming is slowly picked up from conveyer belt, is neatly put in stainless steel pallet,
50/disk.
It is described quick-frozen the following steps are included:
201, quick-frozen to Pan-Fried Bun Stuffed with Pork after molding progress using freeze tunnel, quick-frozen parameter is -40 DEG C of temperature, transmits belt speed
Spend 2 meters/s；
202, the Pan-Fried Bun Stuffed with Pork that step 103 sets disk is placed in freeze tunnel inlet together with disk；
203, in freeze tunnel exit, product center temperature is measured, standard is≤- 18 DEG C.
S5, it is packed and stored, comprising the following steps:
S51, by through the quick-frozen good Pan-Fried Bun Stuffed with Pork musculus cutaneus of step S4 without breach, chap, musculus cutaneus foreign, free from extraneous odour sorting dress
Neto is packaged inner bag according to product specification；
S52, the product that step S51 is sealed to inner bag, by bag by metal detector detection it is qualified after, by product specification into
Row encapsulation outer container；
S53, Product labelling is puted up in outer container, block pattern row pattern is on Plastic pallet for store house, stacking height≤5 layers；
S54, the product piled up move to freezer area's storage to be checked in time, and the product less than 1 bag, 1 case is calculated as fraction, moves
Enter next group.
Embodiment 2
As shown in Fig. 1, the raw pan-fried production method of a kind of quick-frozen finished product, comprising the following steps:
S1, tanning skin freeze, comprising the following steps:
S11, pre-treatment clean up ginger, green onion, remove silt and foreign matter, draining are spare, wherein after ginger draining
Cut into the ginger block with a thickness of 5mm；Pigskin is put in thawing room in advance, is thawed to 2 DEG C；
S12, Fei Shui, cleaning first carry out step S11 treated pigskin to fly water process, the pig for then completing winged water
Skin is pulled out, is placed in clear water and is cleaned, and foreign matter and hair are removed；
The method for flying water is that first into pot, heat temperature raising boils investment water, is warming up to 98 DEG C or more, gradually puts into step
The pigskin that S11 has thawed, pigskin input amount need to be controlled when water is totally submerged, then heating boil, temperature to 98 DEG C with
On, surface layer offscum is fished for strainer, it is abandoned.
S13, tanning, comprising the following steps:
S131, investment water, cleaned pigskin, the ginger block handled well, green onion, are rapidly heated, are stirred continuously, mixing speed
100 turns/min, until boiling, 98 DEG C of temperature or more；
S132, investment yellow rice wine, maintain 98 DEG C of temperature or more, are stirred continuously, 100 turns/min of mixing speed, prevent viscous pot, stir
Mix time 45min；
S133, the well-done pigskin of step 132 is pulled out with strainer, first puts into blend in meat grinder and granulates, then connected
It is thrown back together with juice in former pot；
S134, slowly heating maintain temperature of charge in pot to be stirred continuously, 120 turns/min of mixing speed at 98 DEG C or more,
Boil 50min；
S135, the boiled skin of step S134 is frozen into discharging, sabot weighs 18kg ± 0.2kg surely, counts yield；
S136, the skin of sabot jelly is first placed in precooling room, is cooled to 28 DEG C, then by the skin cool down jelly, move to freezer
It is temporary, -3 DEG C of cold store temperature.
S2, filling processed, comprising the following steps:
S21, girth of a garment ratio 3:7, minced pork of the particle in 4.5mm are selected；
S22, the water for weighing minced pork weight in equivalent steps S21, and it is divided into 3 parts；
S23, minced pork being put into blender, puts into condiment and 1 part of water, booting is stirred, 120 turns of mixing speed/
Min, mixing time 30min；
After S24, step S23, then 1 part of water is put into, booting stirring, mixing speed 120 turns/min, mixing time 8min；
After S25, step S24, then 1 part of water is put into, booting stirring, mixing speed 120 turns/min, mixing time 12min；
S26, investment are processed into the skin jelly of the granular step S1 tanning of 4mm through smashing, until stirring evenly, mixing speed 120
Turn/min, mixing time 18min；
S27, sesame oil is put into again, until stirring evenly, mixing speed 120 turns/min, mixing time 18min；
S28, discharging are packed into turnover box, weigh 6kg surely, count yield, and the meat stuffing for installing turnover box is transferred quickly to refrigerate
Library is temporary, and -6 DEG C of cold store temperature.
S3, rolling musculus cutaneus, comprising the following steps:
S31, it weighs weight percent first as 80% water, 5% yeast, 5% soda ash, 10% white granulated sugar, is uniformly mixed, system
Expect at A spare；
S32, the weighed water of step S31 is first added in dough mixing machine, then sequentially adds yeast, soda ash, white granulated sugar, opens
It is spare that A material is made until material is uniformly mixed in machine stirring, mixing speed 120 turns/min, mixing time 12min；
S33, addition weight percent is that the material of A made from 90% step S32 and 10% oil emulsion, booting are stirred in dough mixing machine
It mixes, mixing speed 120 turns/min, mixing time 12min, until material is uniformly mixed；
After S34, step S33,92% wheat flour is added into dough mixing machine, booting stirring 12min, 190 turns of mixing speed/
Dough is made until material is uniformly mixed in min；
S35, it will be placed in provocation disk after dough discharging made from step S34, provocation 12min；
S36, the good dough of step S35 provocation is put into noodle press, is rolled 18 times；
S37, the step S36 dough rolled is placed in provocation disk, provocation 12min, for use.
S4, molding, it is quick-frozen；
It is described molding the following steps are included:
101, using the stuffed bun shaping machine of 9 pleat knife heads, parameter setting is that weight chooses 50g, speed be adjusted to 60/
min；
102, the meat stuffing for making the step S3 musculus cutaneus made and step S2 is in the corresponding material of 3:6 ratio investment molding machine
In bucket, opens machine and carry out forming operation；
103, the Pan-Fried Bun Stuffed with Pork of step 102 forming is slowly picked up from conveyer belt, is neatly put in stainless steel pallet,
55/disk.
It is described quick-frozen the following steps are included:
201, quick-frozen to Pan-Fried Bun Stuffed with Pork after molding progress using freeze tunnel, quick-frozen parameter is -35 DEG C of temperature, transmits belt speed
Spend 2.5 meters/s；
202, the Pan-Fried Bun Stuffed with Pork that step 103 sets disk is placed in freeze tunnel inlet together with disk；
203, in freeze tunnel exit, product center temperature is measured, standard is≤- 18 DEG C.
S5, it is packed and stored, comprising the following steps:
S51, by through the quick-frozen good Pan-Fried Bun Stuffed with Pork musculus cutaneus of step S4 without breach, chap, musculus cutaneus foreign, free from extraneous odour sorting dress
Neto is packaged inner bag according to product specification；
S52, the product that step S51 is sealed to inner bag, by bag by metal detector detection it is qualified after, by product specification into
Row encapsulation outer container；
S53, Product labelling is puted up in outer container, block pattern row pattern is on Plastic pallet for store house, stacking height≤5 layers；
S54, the product piled up move to freezer area's storage to be checked in time, and the product less than 1 bag, 1 case is calculated as fraction, moves
Enter next group.
Embodiment 3
As shown in Fig. 1, the raw pan-fried production method of a kind of quick-frozen finished product, comprising the following steps:
S1, tanning skin freeze, comprising the following steps:
S11, pre-treatment clean up ginger, green onion, remove silt and foreign matter, draining are spare, wherein after ginger draining
Cut into the ginger block with a thickness of 6mm；Pigskin is put in thawing room in advance, is thawed to 4 DEG C；
S12, Fei Shui, cleaning first carry out step S11 treated pigskin to fly water process, the pig for then completing winged water
Skin is pulled out, is placed in clear water and is cleaned, and foreign matter and hair are removed；
The method for flying water is that first into pot, heat temperature raising boils investment water, is warming up to 98 DEG C or more, gradually puts into step
The pigskin that S11 has thawed, pigskin input amount need to be controlled when water is totally submerged, then heating boil, temperature to 98 DEG C with
On, surface layer offscum is fished for strainer, it is abandoned.
S13, tanning, comprising the following steps:
S131, investment water, cleaned pigskin, the ginger block handled well, green onion, are rapidly heated, are stirred continuously, mixing speed
110 turns/min, until boiling, 98 DEG C of temperature or more；
S132, investment yellow rice wine, maintain 98 DEG C of temperature or more, are stirred continuously, 110 turns/min of mixing speed, prevent viscous pot, stir
Mix time 30min；
S133, the well-done pigskin of step 132 is pulled out with strainer, first puts into blend in meat grinder and granulates, then connected
It is thrown back together with juice in former pot；
S134, slowly heating maintain temperature of charge in pot to be stirred continuously, 130 turns/min of mixing speed at 98 DEG C or more,
Boil 40min；
S135, the boiled skin of step S134 is frozen into discharging, sabot weighs 20kg ± 0.2kg surely, counts yield；
S136, the skin of sabot jelly is first placed in precooling room, is cooled to 30 DEG C, then by the skin cool down jelly, move to freezer
It is temporary, -1 DEG C of cold store temperature.
S2, filling processed, comprising the following steps:
S21, girth of a garment ratio 5:9, minced pork of the particle in 6mm are selected；
S22, the water for weighing minced pork weight in equivalent steps S21, and it is divided into 3 parts；
S23, minced pork being put into blender, puts into condiment and 1 part of water, booting is stirred, 130 turns of mixing speed/
Min, mixing time 20min；
After S24, step S23, then 1 part of water is put into, booting stirring, mixing speed 130 turns/min, mixing time 5min；
After S25, step S24, then 1 part of water is put into, booting stirring, mixing speed 130 turns/min, mixing time 10min；
S26, investment are processed into the skin jelly of the granular step S1 tanning of 5mm through smashing, until stirring evenly, mixing speed 130
Turn/min, mixing time 15min；
S27, sesame oil is put into again, until stirring evenly, mixing speed 130 turns/min, mixing time 15min；
S28, discharging are packed into turnover box, weigh 8kg surely, count yield, and the meat stuffing for installing turnover box is transferred quickly to refrigerate
Library is temporary, and -5 DEG C of cold store temperature.
S3, rolling musculus cutaneus, comprising the following steps:
S31, it weighs weight percent first as 85% water, 4% yeast, 4% soda ash, 7% white granulated sugar, is uniformly mixed, system
Expect at A spare；
S32, the weighed water of step S31 is first added in dough mixing machine, then sequentially adds yeast, soda ash, white granulated sugar, opens
It is spare that A material is made until material is uniformly mixed in machine stirring, mixing speed 130 turns/min, mixing time 10min；
S33, addition weight percent is that the material of A made from 95% step S32 and 5% oil emulsion, booting are stirred in dough mixing machine
It mixes, mixing speed 130 turns/min, mixing time 10min, until material is uniformly mixed；
After S34, step S33,95% wheat flour is added into dough mixing machine, booting stirring 15min, 180 turns of mixing speed/
Dough is made until material is uniformly mixed in min；
S35, it will be placed in provocation disk after dough discharging made from step S34, provocation 15min；
S36, the good dough of step S35 provocation is put into noodle press, is rolled 20 times；
S37, the step S36 dough rolled is placed in provocation disk, provocation 15min, for use.
S4, molding, it is quick-frozen；
It is described molding the following steps are included:
101, using the stuffed bun shaping machine of 9 pleat knife heads, parameter setting is that weight chooses 55g, speed be adjusted to 55/
min；
102, the meat stuffing for making the step S3 musculus cutaneus made and step S2 is in the corresponding material of 2:3 ratio investment molding machine
In bucket, opens machine and carry out forming operation；
103, the Pan-Fried Bun Stuffed with Pork of step 102 forming is slowly picked up from conveyer belt, is neatly put in stainless steel pallet,
60/disk.
It is described quick-frozen the following steps are included:
201, quick-frozen to Pan-Fried Bun Stuffed with Pork after molding progress using freeze tunnel, quick-frozen parameter is -30 DEG C of temperature, transmits belt speed
Spend 3 meters/s；
202, the Pan-Fried Bun Stuffed with Pork that step 103 sets disk is placed in freeze tunnel inlet together with disk；
203, in freeze tunnel exit, product center temperature is measured, standard is≤- 18 DEG C.
S5, it is packed and stored, comprising the following steps:
S51, by through the quick-frozen good Pan-Fried Bun Stuffed with Pork musculus cutaneus of step S4 without breach, chap, musculus cutaneus foreign, free from extraneous odour sorting dress
Neto is packaged inner bag according to product specification；
S52, the product that step S51 is sealed to inner bag, by bag by metal detector detection it is qualified after, by product specification into
Row encapsulation outer container；
S53, Product labelling is puted up in outer container, block pattern row pattern is on Plastic pallet for store house, stacking height≤5 layers；
S54, the product piled up move to freezer area's storage to be checked in time, and the product less than 1 bag, 1 case is calculated as fraction, moves
Enter next group.
The quick-frozen finished product of above-mentioned production method production is raw to be decocted, and quick-frozen rear water lock is fresh-keeping, is not cracked；When baking raw decoct, bake
Life out decoct it is indeformable, not damaged, do not leak soup.
Above-mentioned production method is first by the standardized production of fillings, so that meat, skin jelly, water content all phases in every gram of fillings
Together；Secondly, water used in the formula of clear mixed flour, stirring, mixing time and mixing direction；To the number in pressure surface stage
With stiffness predetermined operation；Molding machine machinery production is specified, determines that parameters are arranged, it is ensured that the smooth nothing in product on production line surface
Flaw, appearance looks elegant, grammes per square metre are accurate；Finally, carrying out subzero 40 DEG C of quick-frozen links, set the quick-frozen time, guarantee it is raw decoct it is quick-frozen after
Water lock is fresh-keeping, does not crack；When baking raw decoct, by all carrying out defined setting to temperature, time, oil mass, water, it is ensured that bake
Life out decoct it is indeformable, not damaged, do not leak soup.
Above-mentioned production method is not necessarily to a large amount of process equipments, reduces recruitment cost, significantly reduce without artificial scene processing
The cost of catering trade shops realizes the standardization of products and factory's end product distribution, guarantees food safety, realizes that remote way dispenses；It can
It realizes the development of Sheng Jian food and drink shops's Rapid Expansion, and realizes the standardization of products, escort for food safety；It is able to achieve cold chain object
The remote way of stream dispenses, the whole nation or even the whole world, can realize that raw decoct of finished product is got home to shop, global food enthusiasts can taste
It is raw to decoct；Mechanization plant produced is carried out and the face stage carries out criterion and quantity and adds yeast to raw decoct, by stuffed bun shaping machine tool into
Row high-speed production, greatly improves production efficiency；Using freeze tunnel machine carry out it is raw decoct quick-frozen, guarantee that raw pan-fried musculus cutaneus does not crack, mark
Quasi- fermentation, then carries out packaging shake out, finally realizes Cold Chain Logistics, be dispensed into dining room or family.
Embodiment 4
The present embodiment is comparative example, and using the formula in embodiment 1, production method is common method currently on the market.
It is decocted using the life of 1,2,3,4 production method of embodiment production and flavor official is carried out to it by 5 groups of survey groups respectively
It can evaluate, every group of number of TB suspects examin ed is 10 people, and flavor sense evaluation standard is shown in Table 1, and flavor sense evaluation the results are shown in Table 2.
1 flavor sense evaluation standard of table
2 flavor sense evaluation result of table
As shown in Table 2, the life of 1,2,3 production method of embodiment preparation is decocted in flavor sense evaluation and satisfaction investigation
Better than comparative example.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit protection scope of the present invention, right
For those skilled in the art, the invention may be variously modified and varied.All within the spirits and principles of the present invention,
By conventional substitution or it can be realized identical function without departing from the principles and spirit of the present invention to these
Embodiment is changed, modifies, replacing, integrating and parameter modification is fallen within the protection scope of the present invention.
Claims (10)
1. a kind of raw pan-fried production method of quick-frozen finished product, which comprises the following steps:
S1, tanning skin freeze；
S2, filling processed；
S3, rolling musculus cutaneus；
S4, molding, it is quick-frozen；
S5, it is packed and stored.
2. the raw pan-fried production method of quick-frozen finished product according to claim 1, which is characterized in that boil skin in the step S1
Freeze, comprising the following steps:
S11, pre-treatment clean up ginger, green onion, remove silt and foreign matter, draining are spare, wherein cut into after ginger draining
With a thickness of the ginger block of 4~6mm；Pigskin is put in thawing room in advance, is thawed to 0~4 DEG C；
S12, Fei Shui, cleaning first carry out step S11 treated pigskin to fly water process, and the pigskin for then completing winged water fishes out
Out, it is placed in clear water and cleans, remove foreign matter and hair；
S13, tanning.
3. the raw pan-fried production method of quick-frozen finished product according to claim 2, which is characterized in that fly water in the step S12
Method is that first into pot, heat temperature raising boils investment water, is warming up to 98 DEG C or more, gradually puts into the pigskin that step S11 has thawed,
Pigskin input amount need to be controlled when water is totally submerged, and then heating is boiled, and temperature fishes for surface layer to 98 DEG C or more, with strainer
Offscum abandons it.
4. the raw pan-fried production method of quick-frozen finished product according to claim 2, which is characterized in that boil, wrap in the step S13
Include following steps:
S131, investment water, cleaned pigskin, the ginger block handled well, green onion, are rapidly heated, are stirred continuously, and mixing speed 90~
110 turns/min, until boiling, 98 DEG C of temperature or more；
S132, investment yellow rice wine, maintain 98 DEG C of temperature or more, are stirred continuously, 90~110 turns/min of mixing speed, prevent viscous pot, stir
Mix 30~60min of time；
S133, the well-done pigskin of step 132 is pulled out with strainer, first puts into blend in meat grinder and granulates, then together with juice
Liquid is thrown back together in former pot；
S134, slowly heating maintain temperature of charge in pot to be stirred continuously, 110~130 turns/min of mixing speed at 98 DEG C or more,
Boil 40~60min；
S135, the boiled skin of step S134 is frozen to discharging, sabot, fixed weight (15~20kg) ± 0.2kg counts yield；
S136, the skin of sabot jelly is first placed in precooling room, is cooled to 25~30 DEG C, then by the skin cool down jelly, move to freezer
It is temporary, cold store temperature -5~-1 DEG C.
5. the raw pan-fried production method of quick-frozen finished product according to claim 1-4, which is characterized in that in the step S2
Filling processed, comprising the following steps:
S21, girth of a garment ratio 2~5:6~9, minced pork of the particle in 3~6mm are selected；
S22, the water for weighing minced pork weight in equivalent steps S21, and it is divided into 3 parts；
S23, minced pork being put into blender, puts into condiment and 1 part of water, booting is stirred, 110~130 turns of mixing speed/
Min, 20~40min of mixing time；
After S24, step S23, then 1 part of water is put into, booting stirring, 110~130 turns/min of mixing speed, mixing time 5~
10min；
After S25, step S24, then 1 part of water is put into, booting stirring, 110~130 turns/min of mixing speed, mixing time 10~
15min；
S26, investment are frozen through smashing the skin for the step S1 tanning that processing granulates, until stir evenly, 110~130 turns of mixing speed/
Min, 15~20min of mixing time；
S27, sesame oil is put into again, until stirring evenly, mixing speed 110~130 turns/min, 15~20min of mixing time；
S28, discharging are packed into turnover box, determine 5~8kg of weight, count yield, and the meat stuffing for installing turnover box is transferred quickly to refrigerate
Library is temporary, cold store temperature -8~-5 DEG C.
6. the raw pan-fried production method of quick-frozen finished product according to claim 1-4, which is characterized in that in the step S3
Roll musculus cutaneus, comprising the following steps:
S31, it weighs weight percent first as 75~85% water, 3~6% yeast, 3~6% soda ash, 5~15% white granulated sugars, mixes
It closes uniformly, it is spare that A material is made；
S32, the weighed water of step S31 is first added in dough mixing machine, then sequentially adds yeast, soda ash, white granulated sugar, booting is stirred
It mixes, mixing speed 110~130 turns/min, 10~15min of mixing time, until material is uniformly mixed, it is spare that A material is made；
S33, weight percent is added in dough mixing machine as the material of A made from 85~95% step S32 and 5~15% oil emulsions, opens
Machine stirring, mixing speed 110~130 turns/min, 10~15min of mixing time, until material is uniformly mixed；
After S34, step S33,90~95% wheat flours are added into dough mixing machine, booting 10~15min of stirring, mixing speed
180~200 turns/min, until material is uniformly mixed, dough is made；
S35, it will be placed in provocation disk after dough discharging made from step S34,10~15min of provocation；
S36, the good dough of step S35 provocation is put into noodle press, is rolled 15~20 times；
S37, the step S36 dough rolled is placed in provocation disk, 10~15min of provocation, for use.
7. the raw pan-fried production method of quick-frozen finished product according to claim 1-4, which is characterized in that described in step S4
Molding the following steps are included:
101, using the stuffed bun shaping machine of 9 pleat knife heads, parameter setting is that weight chooses 45~55g, and speed is adjusted to 55~65
A/min；
102, the meat stuffing for making the step S3 musculus cutaneus made and step S2 is corresponding in (3:7)~(2:3) ratio investment molding machine
Silo in, open machine carry out forming operation；
103, the Pan-Fried Bun Stuffed with Pork of step 102 forming is slowly picked up from conveyer belt, is neatly put in stainless steel pallet, 50~
60/disk.
8. the raw pan-fried production method of quick-frozen finished product according to claim 7, which is characterized in that quick-frozen described in step S4 to include
Following steps:
201, quick-frozen to Pan-Fried Bun Stuffed with Pork after molding progress using freeze tunnel, quick-frozen parameter is temperature -40~-30 DEG C, conveyer belt
2~3 meters/s of speed；
202, the Pan-Fried Bun Stuffed with Pork that step 103 sets disk is placed in freeze tunnel inlet together with disk；
203, in freeze tunnel exit, product center temperature is measured, standard is≤- 18 DEG C.
9. the raw pan-fried production method of quick-frozen finished product according to claim 1-4, which is characterized in that in the step S5
It is packed and stored, comprising the following steps:
S51, by through the quick-frozen good Pan-Fried Bun Stuffed with Pork musculus cutaneus of step S4 without breach, chap, musculus cutaneus foreign, free from extraneous odour sorting dress in
Support, is packaged inner bag according to product specification；
S52, the product that step S51 is sealed to inner bag are sealed after detecting qualification by metal detector by bag by product specification
Fill outer container；
S53, Product labelling is puted up in outer container, block pattern row pattern is on Plastic pallet for store house, stacking height≤5 layers；
S54, the product piled up move to freezer area's storage to be checked in time, and the product less than 1 bag, 1 case is calculated as fraction, under immigration
A batch.
It is decocted 10. a kind of quick-frozen finished product of any one of -9 production method production according to claim 1 is raw.
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| CN114794400A (en) * | 2022-05-05 | 2022-07-29 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
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| CN101467611A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing quick-freezing steamed dumplings |
| CN101849643A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Process for processing curried onion clyster dumplings |
| CN104026185A (en) * | 2014-05-30 | 2014-09-10 | 陕西东东包餐饮食品有限公司 | Production process of pan-fried dumplings |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467611A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing quick-freezing steamed dumplings |
| CN101849643A (en) * | 2010-05-26 | 2010-10-06 | 泰祥集团技术开发有限公司 | Process for processing curried onion clyster dumplings |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114794400A (en) * | 2022-05-05 | 2022-07-29 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
| CN114794400B (en) * | 2022-05-05 | 2024-01-19 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
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