CN110236113A - A kind of production technology and its Lu Ti Bang of Lu Ti Bang - Google Patents
A kind of production technology and its Lu Ti Bang of Lu Ti Bang Download PDFInfo
- Publication number
- CN110236113A CN110236113A CN201910558117.4A CN201910558117A CN110236113A CN 110236113 A CN110236113 A CN 110236113A CN 201910558117 A CN201910558117 A CN 201910558117A CN 110236113 A CN110236113 A CN 110236113A
- Authority
- CN
- China
- Prior art keywords
- bang
- production technology
- stew
- soy sauce
- dong
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 235000013547 stew Nutrition 0.000 claims abstract description 23
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000011218 segmentation Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 20
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 229940010454 licorice Drugs 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002390 adhesive tape Substances 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 235000021186 dishes Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000000877 morphologic effect Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002344 surface layer Substances 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 206010033546 Pallor Diseases 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000003796 beauty Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019600 saltiness Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 description 6
- 210000001185 bone marrow Anatomy 0.000 description 5
- 210000000003 hoof Anatomy 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 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 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 201000006474 Brain Ischemia Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000032456 Hemorrhagic Shock Diseases 0.000 description 1
- 206010070511 Hypoxic-ischaemic encephalopathy Diseases 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010049771 Shock haemorrhagic Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 description 1
- 229950010030 dl-alanine Drugs 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017454 sodium diacetate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—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
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention belongs to Lu Ti Bang processing technique fields, more particularly to the production technology and its Lu Ti Bang of a kind of Lu Ti Bang, the following steps are included: one: raw material is thawed, cleans and is handled, two: segmentation, three: the production of ingredient 1, four: tumbling and marinated, five: precooking, six: the production of ingredient 2, seven: stew in soy sauce, eight: cooling.Lu Ti Bang made from the production technology of Lu Ti Bang is full of nutrition in the present invention, tender shredded, the aromatic strongly fragrant, degree of saltiness of gas of meat is suitable for that crisp taste, attractive color, meat contain high protein, with health-care efficacies such as spleen benefiting and stimulating the appetite, while having effects that nourishing, toxin expelling, beauty treatment.
Description
Technical field
The present invention relates to the production technology of Lu Ti Bang a kind of and its Lu Ti Bang.Belong to Lu Ti Bang processing technique field.
Background technique
Ti Bang, be Jiangnan and southwest address and the north described in pork leg's upper part.Hoof Bang is put in water, is put into each
Kind condiment simmers.It is fresh and tender palatable.It is divided into front and back Ti Bang (front and back elbow), forehoof (preceding elbow) meat is more, and rear hoof (rear elbow) bone is big, and selling price is slightly
There is difference, preferably forehoof, more protein, fat and carbohydrate is contained in hoof Bang, metabolism can be accelerated, delayed
Body aging, and stimulating milk secretion and beauty can be played a dual role of for breast feeding women, in addition tool promotes lactation arteries and veins, and sliding skin is gone
The effect of fever and chills, support ulcer, hair sore, anti-ageing anti-cancer, particularly suitable for frequent limbs fatigue, two leg cramps, numbness, alimentary canal
Bleeding, hemorrhagic shock and Patients with Ischemic Encephalopathy eat it.
Have an existing patent document at present: instant Ti Bang and its production method (publication number: CN105851892A) describe
A kind of instant Ti Bang with flavour, long shelf-life, the raw material including following parts by weight be prepared: Ti Bang 600~
700 parts, 2~3 parts of salt, 0.8~1 part of monosodium glutamate, 0.6~0.75 part of sugar, 0.9~1.2 part of DL-Alanine, ethylmaltol 0.07
~0.09 part, 0.07~0.09 part of sodium bicarbonate, 0.35~0.45 part of sodium Diacetate, 8.5~10 parts of Monascus color and water 160~200
Part.The present invention also provides the production methods of instant Ti Bang.Above-mentioned thick gravy is with Ti Bang after defrosting, boiling and frying by certain ratio
Example mixing is cooked, and instant hoof Bang sufficiently tasty, Fresh & Tender in Texture, crisp taste, golden yellow color, shelf life can be made long；It improves
Yield rate, improves product quality, the present invention is from the difference of above patent document: the different and processing technology of ingredient
It is different.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides the production technology and its Lu Ti Bang of a kind of Lu Ti Bang,
Full of nutrition, tender shredded, the aromatic strongly fragrant, degree of saltiness of gas of meat is suitable for that crisp taste, attractive color, meat contain high protein, has invigorating the spleen
The health-care efficacies such as appetizing, while having effects that nourishing, toxin expelling, beauty treatment.
The technical scheme is that
A kind of production technology of Lu Ti Bang, comprising the following steps:
Step 1: raw material thaws, cleaning is with processing: Dong Ti Bang being put into defrosting pond, tap water is added and thaws, solves
Freeze time control at 14-16 hours, the Dong Ti Bang central temperature after defrosting controls Dong Ti Bang after the completion of 1.5-4 DEG C, defrosting
It is put into drift in clear water and removes the remaining crimson blood in surface layer, clean and remove sawdust, the fine, soft fur of surface adhesion；
Step 2: it segmentation: by the intrinsic Morphological Segmentation of Dong Ti Bang at small meat piece, is stored in dedicated clean container stand-by；
Step 3: Zhu Ti Bang 1000kg, edible salt 25kg, white granulated sugar 14kg, monosodium glutamate the production of ingredient 1: are added in pot
1kg, white pepper powder 1kg, licorice powder 200g, water retention agent 2kg, chilli powder 500g, sodium nitrite 90g, ethylmaltol
200g；
Step 4: tumbling and marinated: the ingredient 1 in step 3 being added in tumbler, is pickled under 0-4 DEG C of environment, rolling
The operation total time for rubbing machine is 360 minutes, and the quiet operation total time to salt down is 30 ± 1 hours, 3-6 revs/min of revolving speed；
Step 5: it precooks: tumbling in step 4 and marinated Ti Bang boiled water of completing is cooked, offscum is gone in fishing after water is opened, and is scalded
Can take the dish out of the pot within water 3-8 minutes, after be put into cool completely in cold water after the hair in Zhu Ti Bang epidermis face is cleaned out；
Step 6: the production of ingredient 2: in 250kg Ti Bang stew in soy sauce soup be added white granulated sugar 2kg, monosodium glutamate 2kg, yellow rice wine 2.5kg,
Bone-marrow extract 400g, fresh powder 200g, 5 '-the sapidity nucleotide disodium 100g, Monascus color 10g；
Step 7: stew in soy sauce: being put into stew in soy sauce in Marinating boiler for Zhu Ti Bang in step 6, and stew in soy sauce temperature is controlled at 95-100 DEG C,
High fire time 20-30min closes fire and impregnates 90 minutes, 90-95 DEG C of soaking temperature；
Step 8: it is cooling: the good Zhu Ti Bang push-in chilling room of stew in soy sauce is cooled down, control cooling time 2 hours with
It is interior, it is packed after being cooled to room temperature.
Step 9: packaging: be vacuum-packed by the vacuum packing machine Zhu Ti Bang good to stew in soy sauce, vacuum degree control-
0.09~-0.10Mpa, needs to check whether packaging is intact, does every 2 hours after the completion of vacuum packaging by 130-180 DEG C of sealing temperature
Net content inspection, when packaging, pay attention to exposed bone, it is wrapped with triangle bag, is reloaded into aluminium foil bag.
Step 10: sterilization processing: carrying out sterilization processing to packaged Lu Ti Bang in retort, and pressure is controlled 0.3
~0.4Mpa, 100 DEG C of sterilising temp, time 60min, and perform record.
Step 11: storage: the finished product Lu Ti Bang of storage must by lot number, distinguish feeding and stack, meat and fish dishes must not be mixed and put clear number
Amount, holds storage bill successfully, and production quantity is put into packing slip, seals up adhesive tape, carries out mark, send to area to be checked, waits the sampling observation of quality inspection portion
Warehousing after passing.
It needs the Dong Ti Bang that will be cleaned to be impregnated 10 minutes in the step 1 with clear water, is fished out after leaching the residual blood inside Dong Ti Bang
It rises and drains.
Tumbler rotates forward 5 minutes in the step 4, inverts 5 minutes, intermediate hold 60 minutes, circulation carried out.
It must be first completely dissolved with hot water when sodium nitrite being added in the step 3.
It must be completely dissolved with yellow rice wine when Monascus color being added in the step 6.
Lu Ti Bang made from a kind of production technology of Lu Ti Bang.
The present invention has the characteristics that following and remarkable result:
The production technology and its Lu Ti Bang of a kind of Lu Ti Bang of the present invention uses quality pigs Ti Bang for raw material, additional more
Then kind of natural material, respectively stew in soy sauce twice are adding special flavored oils, condiment, mixing, then through high-temperature sterilization, vacuum packaging
Special process refine, Zhu Ti Bang made of this processing technology remains the nutritional ingredient of Zhu Ti Bang to the maximum extent,
When stew in soy sauce, it is added to bone-marrow extract, bone-marrow extract is a kind of nature bone class flavouring, and Zhu Ti Bang is made to remain the day of bone and marrow
Right composition and fragrance, enriched nutritive, make Zhu Ti Bang high temperature resistance with super strength and stabilization, lasting lasting, can assign
Pig hoof Bang is with mellow natural meat-like flavor.Simultaneously in stew in soy sauce Zhu Ti Bang, Radix Glycyrrhizae with health care function is added in halogen material packet
Powder, stew in soy sauce go out Zhu Ti Bang have flavour it is mellow while, increase health care function (licorice powder is the health of adjustable internal organs,
For kidney and stomach, licorice powder can construct layer protecting film, alleviate the pain on body, be conducive to keep internal organs
Health and body balance, it is thinning that the glycyrrhizic acid in licorice powder can effectively inhibit capillary, can directly and people
The skin of body works, thus play the role of it is most direct so that the smooth exquisiteness in the surface of skin)；Zhu Ti Bang of the invention, has
Full of nutrition, tender shredded, the aromatic strongly fragrant, degree of saltiness of gas of meat is suitable for that crisp taste, attractive color, meat contain high protein, has invigorating the spleen
The health-care efficacies such as appetizing, while having effects that nourishing, toxin expelling, beauty treatment.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, 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 only this
Some embodiments of invention without any creative labor, may be used also for those of ordinary skill in the art
To obtain other drawings based on these drawings.
Fig. 1 is the production technology of Lu Ti Bang of the present invention a kind of and its process flow diagram of Lu Ti Bang.
Specific embodiment
Specific embodiments of the present invention will be further explained with reference to the accompanying drawing.It should be noted that for
The explanation of these embodiments is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, disclosed below
The each embodiment of the present invention involved in technical characteristic can be combined with each other as long as they do not conflict with each other.
Referring to Fig.1, a kind of production technology of Lu Ti Bang, comprising the following steps:
Step 1: raw material thaws, cleaning is with processing: Dong Ti Bang being put into defrosting pond, tap water is added and thaws, solves
Freeze time control at 14-16 hours, the Dong Ti Bang central temperature after defrosting controls Dong Ti Bang after the completion of 1.5-4 DEG C, defrosting
It is put into drift in clear water and removes the remaining crimson blood in surface layer, the sundries such as sawdust, fine, soft fur clean and that remove surface adhesion；By clean jelly hoof
Bang is impregnated 10 minutes with clear water, is picked up and is drained after the residual blood inside leaching Dong Ti Bang.
Step 2: it segmentation: by the intrinsic Morphological Segmentation of Dong Ti Bang at small meat piece, is stored in dedicated clean container stand-by；
Step 3: Zhu Ti Bang 1000kg, edible salt 25kg, white granulated sugar 14kg, monosodium glutamate the production of ingredient 1: are added in pot
1kg, white pepper powder 1kg, licorice powder 200g, water retention agent 2kg, chilli powder 500g, sodium nitrite 90g, ethylmaltol
200g；It is measured by electronic scale, it is ensured that accurate measurement.It must be first completely dissolved with a small amount of hot water when sodium nitrite is added.
The selection of above-mentioned raw materials is chosen according to current standard, specially pork (Ti Bang): GB2707-2016 is eaten
Salt: GB/T 5461-2016, white granulated sugar: GB/T 317-2006, monosodium glutamate: GB/T 8967-2007, yellow rice wine: GB/T 13662-
2008, white pepper powder: GB/T 15691-2008, licorice powder: GB/T 15691-2008 compounds water retention agent: GB26687-
2011, fresh powder (chicken): Q/HFXL0001S-2014, chilli powder: GB/T 15691-2008, bone-marrow extract (seasoning): Q/
DFX0001S-2016, ethylmaltol: GB 1886.208-2016,5 '-the sapidity nucleotide disodiums (I+G): GB 1886.171-
2016, sodium nitrite: GB 1886.11-2016, Monascus color: GB 1886.181-2016, industrial water: GB5749-2006.
Step 4: tumbling and marinated: the ingredient 1 in step 3 being added in tumbler, is pickled under 0-4 DEG C of environment, rolling
The operation total time for rubbing machine is 360 minutes, and the quiet operation total time to salt down is 30 ± 1 hours, 3-6 revs/min of revolving speed；Tumbler is just
Turn 5 minutes, inverts 5 minutes, intermediate hold 60 minutes, circulation carried out.Remarks: tumbler, tumbling must be cleaned when replacement kind
Machine is primary with the chlorine-containing disinfecting water sterilization of 200PPM after After Hours cleaning daily；
Step 5: it precooks: tumbling in step 4 and marinated Ti Bang boiled water of completing is cooked, offscum is gone in fishing after water is opened, and is scalded
Can take the dish out of the pot within water 3-8 minutes, after be put into cool completely in cold water after the hair in Zhu Ti Bang epidermis face is cleaned out；
Step 6: the production of ingredient 2: in 250kg Ti Bang stew in soy sauce soup be added white granulated sugar 2kg, monosodium glutamate 2kg, yellow rice wine 2.5kg,
Bone-marrow extract 400g, fresh powder 200g, 5 '-the sapidity nucleotide disodium 100g, Monascus color 10g；It is measured by electronic scale, it is ensured that meter
Amount is accurate.Monascus color Shi Xianyong yellow rice wine is added to be completely dissolved, adds in raw material, spice additionally incorporates in halogen soup.
Step 7: stew in soy sauce: being put into stew in soy sauce in Marinating boiler for Zhu Ti Bang in step 6, and stew in soy sauce temperature is controlled at 95-100 DEG C,
High fire time 20-30min closes fire and impregnates 90 minutes, 90-95 DEG C of soaking temperature；
Step 8: it is cooling: the good Zhu Ti Bang push-in chilling room of stew in soy sauce is cooled down, control cooling time 2 hours with
It is interior, it is packed after being cooled to room temperature.
Step 9: packaging: be vacuum-packed by the vacuum packing machine Zhu Ti Bang good to stew in soy sauce, vacuum degree control-
0.09~-0.10Mpa, needs to check whether packaging is intact, does every 2 hours after the completion of vacuum packaging by 130-180 DEG C of sealing temperature
Net content inspection, when packaging, pay attention to exposed bone, it is wrapped with triangle bag, is reloaded into aluminium foil bag.Concrete operations step
Suddenly are as follows: operator first checks whether vaccum seal ring is put well.Plug in (220V).Open power knob.Pumpdown time (one
As be 25-35 seconds).Adjusting sealing time is 3 seconds, and different materials can suitably adjust sealing time.Article is installed, is placed in the case
Sealing part.It by upper top cover, that is, is automatically brought into operation, sealing, which finishes, automatically opens top cover.Vacuum packaging is completed.
Step 10: sterilization processing: carrying out sterilization processing to packaged Lu Ti Bang in retort, and pressure is controlled 0.3
~0.4Mpa, 100 DEG C of sterilising temp, time 60min, and perform record " Key Quality control point control record (high temperature goes out
Bacterium) ".
Step 11: storage: the finished product Lu Ti Bang of storage must by lot number, distinguish feeding and stack, meat and fish dishes must not be mixed and put clear number
Amount, holds storage bill successfully, and production quantity is put into packing slip, seals up adhesive tape, carries out mark, send to area to be checked, waits the sampling observation of quality inspection portion
Warehousing after passing.
The present invention carries out Authority Contro1 to Lu Ti Bang technological process of production quality, operator strictly by this specification
It asks and is controlled, it is ensured that the quality of Lu Ti Bang.
The invention also includes Lu Ti Bang made from the production technology of above-mentioned Lu Ti Bang.
In conjunction with attached drawing, the embodiments of the present invention are described in detail above, but the present invention is not limited to described implementations
Mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiments
A variety of change, modification, replacement and modification are carried out, are still fallen in protection scope of the present invention.
Claims (9)
1. a kind of production technology of Lu Ti Bang, it is characterised in that: the following steps are included:
Step 1: raw material thaws, cleaning and processing: Dong Ti Bang being put into defrosting pond, tap water is added and thaws, when defrosting
Between control at 14-16 hour, Dong Ti Bang central temperature after defrosting controls and is put into Dong Ti Bang after the completion of 1.5-4 DEG C, defrosting
The remaining crimson blood in surface layer is removed in drift in clear water, cleans and remove sawdust, the fine, soft fur of surface adhesion；
Step 2: it segmentation: by the intrinsic Morphological Segmentation of Dong Ti Bang at small meat piece, is stored in dedicated clean container stand-by；
Step 3: the production of ingredient 1: in pot be added Zhu Ti Bang 1000kg, edible salt 25kg, white granulated sugar 14kg, monosodium glutamate 1kg,
White pepper powder 1kg, licorice powder 200g, water retention agent 2kg, chilli powder 500g, sodium nitrite 90g, ethylmaltol 200g；
Step 4: tumbling and marinated: the ingredient 1 in step 3 is added in tumbler, is pickled under 0-4 DEG C of environment, tumbler
Operation total time be 360 minutes, the quiet operation total time to salt down be 30 ± 1 hours, 3-6 revs/min of revolving speed；
Step 5: it precooks: tumbling in step 4 and marinated Ti Bang boiled water of completing being cooked, offscum, blanching 3-8 are removed in fishing after water is opened
Minute can take the dish out of the pot, after be put into cool completely in cold water after the hair in Zhu Ti Bang epidermis face is cleaned out；
Step 6: white granulated sugar 2kg, monosodium glutamate 2kg, yellow rice wine 2.5kg, marrow the production of ingredient 2: are added in 250kg Ti Bang stew in soy sauce soup
Medicinal extract 400g, fresh powder 200g, 5 '-the sapidity nucleotide disodium 100g, Monascus color 10g；
Step 7: stew in soy sauce: being put into stew in soy sauce in Marinating boiler for Zhu Ti Bang in step 6, and the control of stew in soy sauce temperature is at 95-100 DEG C, high fire
Time 20-30min closes fire and impregnates 90 minutes, 90-95 DEG C of soaking temperature；
Step 8: cooling: the good Zhu Ti Bang push-in chilling room of stew in soy sauce to be cooled down, cooling time controlled within 2 hours, cold
But to being packed after room temperature.
2. the production technology of Lu Ti Bang according to claim 1, it is characterised in that: further include step 9: packaging: by true
The empty package machine Zhu Ti Bang good to stew in soy sauce is vacuum-packed, and vacuum degree control is in -0.09~-0.10Mpa, sealing temperature 130-
180 DEG C, need to check whether packaging is intact, does net content inspection every 2 hours after the completion of vacuum packaging, when packaging pays attention to exposed
It is wrapped with triangle bag, is reloaded into aluminium foil bag by bone.
3. the production technology of Lu Ti Bang according to claim 2, it is characterised in that: further include step 10: sterilization processing:
Sterilization processing is carried out to packaged Lu Ti Bang in retort, pressure control is in 0.3~0.4Mpa, and 100 DEG C of sterilising temp, the time
60min, and perform record.
4. the production technology of Lu Ti Bang according to claim 3, it is characterised in that: further include step 11: storage: storage
Finished product Lu Ti Bang must by lot number, distinguish feeding stack, meat and fish dishes must not be mixed and put clear quantity, hold storage bill successfully, production quantity is put into
Packing slip seals up adhesive tape, carries out mark, send to area to be checked, quality inspection portion is waited to inspect warehousing after passing by random samples.
5. the production technology of Lu Ti Bang according to claim 1 or 2 or 3 or 4, it is characterised in that: needed in the step 1
Clean Dong Ti Bang clear water is impregnated 10 minutes, picks up and drains after the residual blood inside leaching Dong Ti Bang.
6. the production technology of Lu Ti Bang according to claim 5, it is characterised in that: tumbler rotates forward 5 in the step 4
Minute, it inverts 5 minutes, intermediate hold 60 minutes, circulation carried out.
7. the production technology of Lu Ti Bang according to claim 5, it is characterised in that: sodium nitrite is added in the step 3
When must be first completely dissolved with hot water.
8. the production technology of Lu Ti Bang according to claim 5, it is characterised in that: when Monascus color being added in the step 6
It must be completely dissolved with yellow rice wine.
9. Lu Ti Bang made from a kind of production technology of the Lu Ti Bang described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910558117.4A CN110236113A (en) | 2019-06-17 | 2019-06-17 | A kind of production technology and its Lu Ti Bang of Lu Ti Bang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910558117.4A CN110236113A (en) | 2019-06-17 | 2019-06-17 | A kind of production technology and its Lu Ti Bang of Lu Ti Bang |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110236113A true CN110236113A (en) | 2019-09-17 |
Family
ID=67889494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910558117.4A Pending CN110236113A (en) | 2019-06-17 | 2019-06-17 | A kind of production technology and its Lu Ti Bang of Lu Ti Bang |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110236113A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317448A (en) * | 2021-04-18 | 2021-08-31 | 广西大学 | Low-temperature marinating process for sliced white pig hands |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851892A (en) * | 2016-05-06 | 2016-08-17 | 莆田市城厢区诚味食品有限公司 | Instant braised pig knuckles with brown sauce and production method thereof |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
-
2019
- 2019-06-17 CN CN201910558117.4A patent/CN110236113A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851892A (en) * | 2016-05-06 | 2016-08-17 | 莆田市城厢区诚味食品有限公司 | Instant braised pig knuckles with brown sauce and production method thereof |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317448A (en) * | 2021-04-18 | 2021-08-31 | 广西大学 | Low-temperature marinating process for sliced white pig hands |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302186B (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN101971968B (en) | Whitebait crispy oily hot pepper and preparation method thereof | |
| CN101396043A (en) | Production method of instant black fungus | |
| CN104489636A (en) | Spicy and hot mushroom chicken paste and manufacture method thereof | |
| CN102860522A (en) | Beef jerky producing method | |
| CN102754842A (en) | Marinated sliced dried beef and processing method thereof | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN105104910A (en) | Health preserving dumplings conforming to diet pagoda and making method thereof | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| CN103504348A (en) | Method for utilizing pleurotus eryngii bacterial liquid to produce sausage | |
| CN106418448A (en) | Seafood and chicken meat sauce and making method thereof | |
| CN1860929A (en) | Air-dried cooked beef | |
| CN107212298A (en) | A kind of konjaku glucomannan pork jelly and preparation method thereof | |
| KR20180001900A (en) | Method for producing a sundae with sprouts | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN106261868A (en) | A kind of gold chicken and preparation method thereof | |
| CN108902859A (en) | A kind of preparation process that Cantonese stews | |
| CN110236113A (en) | A kind of production technology and its Lu Ti Bang of Lu Ti Bang | |
| CN108094908A (en) | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof | |
| Mao et al. | Processing and cuisine | |
| CN104814455A (en) | Tea flavored roasted trachidermus fasciatus and preparation method thereof | |
| CN109393423A (en) | A kind of the halogen material and preparation method of stew in soy sauce Procambius clarkii | |
| CN101524157B (en) | Method for braising chicken with durian | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| KR100519743B1 (en) | The method for manufacturing instant abalone-gruel |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190917 |
|
| WD01 | Invention patent application deemed withdrawn after publication |