CN110447811A - A kind of rapid processing stewed meat products technology based on concave surface electromagnetic induction pot - Google Patents
A kind of rapid processing stewed meat products technology based on concave surface electromagnetic induction pot Download PDFInfo
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- CN110447811A CN110447811A CN201910726070.8A CN201910726070A CN110447811A CN 110447811 A CN110447811 A CN 110447811A CN 201910726070 A CN201910726070 A CN 201910726070A CN 110447811 A CN110447811 A CN 110447811A
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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
- A23L13/40—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 rapid processing stewed meat products technology based on concave surface electromagnetic induction pot that the invention discloses a kind of, belongs to food processing technology field.The present invention makes high quality stewed meat products using the concave surface electromagnetic induction pot with fast, homogeneous heating the customization of heating rate.It is characterized in that manufactured stewed meat products processing loss is small, while reducing fat content, unsaturated fatty acid and monounsaturated fatty acids content are improved, and taste is mellow.By taking sauced spare rib as an example, processing technology is the following steps are included: pre-treatment；Halogen boils technique；Packaging；It is pre-chilled, is quick-frozen.Benefit of the invention is, utilize concave surface electromagnetic induction pot technology, make in sauced spare rib process that heated time is short, is heated evenly, processing quality and efficiency are greatly improved compared to traditional handicraft, the whole operation process used time is more fast again than conventional method, it is also effectively retained the nutrition of food simultaneously, is a kind of effective technology of processing high quality stewed meat products.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of rapid tooling techniques based on concave surface electromagnetic induction pot, especially
It is related to a kind of stewed meat products technology that the rapid processing based on concave surface electromagnetic induction pot contains high proportion beneficial fatty acids.
Background technique
Electromagnetic induction heating be it is a kind of by electromagnetic induction principle food is heated in the way of, be based on the law of electromagnetic induction,
High-frequency alternating current generates alternating magnetic field by coil in space, and alternating magnetic field generates eddy current when passing through conductor, because of conductor
The reason of interior resistance, further converts electrical energy into thermal energy, to heat food.Electromagnetic induction heating is with respect to traditional heating mode
More energy saving, the thermal efficiency of electromagnetic induction has reached 90%, is conventional gas furnace thermal effect much higher than the 15%-35% of gas furnace
Three times of rate.It is more common for plate electromagnetic oven at present, and its central temperature, the heating rate of lip temperature and homogeneous heating are still
There is larger defect.Therefore, in meat products processing, plate electromagnetic oven is easier to lead to problems such as meat hair bavin, fat content high.
Sauced spare rib is traditional dish widely known in China together, and color sauce red, meat shortcake is rotten, and bone is aromatic strongly fragrant, the dense taste of juice
Fresh, salty and sweet is liked by the majority of consumers.Traditional sauced spare rib production method includes blanching, stir-frying, sugar cook color and boils in a covered pot over a slow fire
It boils, whole process process is more, and the time is long, and the requirement to the duration and degree of heating is high, is not suitable for industrialization quickly production.From the point of view of consumption perspective,
The food consumption of the people just from " having enough " to " eating " changes, and the requirement to food " amount " has turned to the requirement to " matter ",
Consideration is more product " quality, appearance, novelty, enjoyment, health care, naturally and conveniently ".Currently, the sauce row occurred on the market
Bone conditioning packet mostly uses conventional method to make, Production Time is long, and the thermal efficiency is low, and the product processed texture, flavor,
There is very big deficiency in nutrition and homogeneity.
Currently, concave surface electromagnetic induction pot to be applied to the industrialized production of dry fruit beetle especially sauced spare rib, and can be outside meeting
While sight, quality, nutritional requirement, protrusion solves the problems, such as that sauced spare rib product is high-fat, fatty acid composed structure is unsound, also
It has not been reported.
Summary of the invention
In order to solve stewed meat products, the time is long in process, the processing thermal efficiency is low, flavor caused by product uneven heating
The problem of bad etc. with texture, the present invention provides a kind of rapid processing stewed meat products based on concave surface electromagnetic induction pot
Technology, by taking sauced spare rib as an example, the sauced spare rib tenderness using technical solution of the present invention production is high, and is reducing the same of fat content
When, possess the fatty acid beneficial to human body such as higher proportion of unsaturated fatty acid and monounsaturated fatty acids content.
Technical solution of the present invention is as follows:
The first purpose of the invention is to provide a kind of conditionings of sauced spare rib to wrap, the raw material and its parts by weight of the sauced spare rib conditioning packet
Number are as follows: pig rib arranges 800~1000 parts, 2~3 parts of fennel, 0.2~0.3 part of cloves, 2~3 parts of cardamom, 2~3 parts of cassia bark, green onion powder 3
~4 parts, 5~7 parts of ginger powder, 9~12 parts of edible salt, 100~125 parts of white granulated sugar, 30~38 parts of cooking wine, 30~38 parts of dark soy sauce,
20~25 parts of light soy sauce.
A second object of the present invention is to provide a kind of sauced spare rib product fast processing method based on concave surface electromagnetic induction pot, institute
State processing method the following steps are included:
(1) it pre-processes: raw material pork pig rib row finishing, blanching；
(2) electromagnetic induction pot halogen in concave surface boils:
1. arranging 800~1000 parts, 2~3 parts of fennel, 0.2~0.3 part of cloves, cardamom 2~3 according to the raw material pig rib without blanching
Part, 2~3 parts of cassia bark, 3~4 parts of green onion powder, 5~7 parts of ginger powder, 9~12 parts of edible salt, 100~125 parts of white granulated sugar, cooking wine 30~
38 parts, the parts by weight of 30~38 parts of dark soy sauce, 20~25 parts of light soy sauce, by fennel, cloves, cardamom, cassia bark, green onion powder, ginger powder, food
It is mixed with salt, white granulated sugar, cooking wine, dark soy sauce, light soy sauce, it is stand-by that flavor pack A is made；
2. water is added in the electromagnetic induction pot of concave surface, meat piece and water are added in pot according to the ratio of 1:2.3~1:4.3, then
Flavor pack A is also poured into pot, 60~80min is hotted plate with the power of 2000~3000w, meat piece is pulled out after hotting plate and drains soup
Juice is placed on spare in stainless steel pallet, reservation soup B；Under the combination for hotting plate power and time, the sauced spare rib that is prepared
Product is other than it can significantly reduce fat content, additionally it is possible to while beneficial fatty acids ratio is improved, the beneficial fatty acids are
Unsaturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid.
3. juice is received in electromagnetic induction pot heating in concave surface: soup B being added in the electromagnetic induction pot of concave surface, is heated, soup color is become
Depth and there is thick texture to get to soup C；
(3) it packs:
Each raw material is weighed by following weight: step (2) cooked 150~200g of meat piece, soup 40~60g of C, gross weight 190~
260g, modulation are put into packaging bag after mixing and carry out sealing vacuum packaging, and vacuum degree is -0.08MPa；
(4) quick-frozen:
Product progress after sealing is quick-frozen, makes the temperature of product lower than -18 DEG C.
Further, for the step (1) specifically, pig rib venting to be removed to the fat of excess surface, being cut into length is 4~8cm's
Bulk cleans the broken bone in surface and blood stains with clear water；Pig rib row and cold water are added in concave surface electromagnetism sense pot, with 2000~3000w
Power heating, when the temperature of pot central temperature and pot side is all 93~98 DEG C, 3~8min of blanching.
Further, for the step (1) specifically, pig rib row to be cut into the bulk of 4cm long, the concave surface electromagnetism sense pot heats function
Rate is 2000w, and pot central temperature and the temperature on pot side are all 95 DEG C, and the blanching time is 5min.
Further, the step (2) 2. in, meat piece and water are added in pot according to the ratio of 1:3.3.
Further, the step (2) 2. in, the power of concave surface electromagnetic induction pot 2000w hots plate 60min.
Further, the step (2) 3. in, heat 5~10min with the power of 2000w, obtain soup C.
Further, in the step (3), each raw material is weighed according to following weight: chop meat piece 160g, soup C60g, gross weight
220g。
Further, quick-frozen to make product temperature -20~-18 DEG C in the step (4).
Third object of the present invention is to provide sauced spare rib above-mentioned conditioning packet or the sauce above-mentioned based on concave surface electromagnetic induction pot
Halogen meat products fast processing method in the application in preparation sauced spare rib product, in the sauced spare rib product fat content reduce and
Beneficial fatty acids ratio improves, and the beneficial fatty acids are unsaturated fatty acid, monounsaturated fatty acids, polyunsaturated fat
Acid.
Technical solution bring beneficial effect provided by the invention is:
(1) the concave surface electromagnetic induction pot used is improved on the basis of traditional electromagnetic induction pot, and electromagnetic induction face is in
The concave surface being now adapted with pot shape, can with pot lateral surface is closer is bonded, during heating, the bottom of a pan and pot side are simultaneously
It is heated, have the rate of heat addition fast, the huge advantage of homogeneous heating.The Distribution of Magnetic Field of concave surface electromagnetic induction pot keeps pot body integrally uniform
The case where fever, overcomes during traditional heating, and pot outer temperature is far below central temperature, therefore raw material is by more uniformly
Heating, the product homogeneity produced is more preferable, the bigger spill electromagnetic induction face of excellent thermal efficiency cooperation heating surface area, so that
Heating rate faster, greatly reduces heating time in process, the more conducively extensive quickly production of industrialization.Knot of the present invention
It closes that the electromagnetic induction pot thermal efficiency in concave surface is high, and homogeneous heating, heat up quick advantage, has developed a kind of processing stewed meat products
New method is packed, the additional control to feed ratio and heating time again by the processing to pig rib row and soup after complete shortening
Optimization, it is determined that concrete operations standard realizes the standardization control of product processing, reaches industrialized purpose, realization
The industrialization of kitchen dish.
(2) concave surface electromagnetic induction pot has faster heating speed, higher thermal transition efficiency, energy conservation and environmental protection, better safety
Can, more convenient and fast mounting means is more convenient cleaning, and more intuitive duration and degree of heating control can significantly reduce the temperature of ambient enviroment, improves
The working environment of user, and have heating more evenly to vegetable, keep product homogeneity more preferable, and due to heating temperature and heating
Time has a major impact the quality of meat, the nutrition such as vitamin, minerals of meat cooked using concave surface electromagnetic induction heating
Substance retains more preferably, and protein digestibility, flavor substance type, texture characteristic and organoleptic quality etc. perform better.Pass through
The sauced spare rib product color sauce red that the method for the present invention is made, meat shortcake is rotten, and bone is aromatic strongly fragrant, and juice is dense delicious, salty and sweet, In
The color, smell, taste and shape of product are made to obtain maximum reservation again while solving industrialized standard.Manufactured sauced spare rib moisture content
Foot, tenderness is high, and hardness and chewiness are suitable, and high resilience, integrated sensory quality is excellent, and of good quality, flavor is good, and homogeneity is excellent
It is different, it gives off a strong fragrance, good appearance creates higher-quality sauced spare rib product for the majority of consumers.Sauced spare rib production is reduced simultaneously
The fat content of product promotes the nutritional quality of product, is more advantageous to consumer health.
(3) it is well known that in meat products, the content of beneficial fatty acids can decline with the decline of fat content, and
In research process of the present invention, had been surprisingly found that it is of the invention hot plate temporal power combination under, there is opposite trend: reducing
While fat content, possess higher proportion of unsaturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid etc. to people
The content of the beneficial fatty acid of body, so that sauced spare rib produced by the present invention has more preferably trophism.
Detailed description of the invention
Fig. 1 is a kind of process of the rapid processing sauced spare rib article technology based on concave surface electromagnetic induction pot in the embodiment of the present invention
Figure.
Fig. 2 plate electromagnetic oven and concave surface electromagnetic induction pot heating rate comparison diagram.
Specific embodiment
Embodiment 1
The present embodiment provides a kind of formulas and technique based on concave surface electromagnetic induction pot production sauced spare rib conditioning packet, are formulated by following
The raw material of parts by weight is made: pig rib arranges 800 parts, 2 parts of fennel, 0.2 part of cloves, 2 parts of cardamom, 2 parts of cassia bark, 3 parts of green onion powder, ginger
5 parts of powder, 9 parts of edible salt, 100 parts of white granulated sugar, 30 parts of cooking wine, 30 parts of dark soy sauce, 20 parts of light soy sauce.
According to above-mentioned formula process sauced spare rib, processing technology the following steps are included:
(1) it pre-processes:
1. raw material pork pig rib row finishing, blanching
The fat that pig rib venting is removed to excess surface is cut into the bulk that length is 4cm, cleans the broken bone in surface and blood stains with clear water；
Chop block is put into cold water, is heated with 2000 power, when the temperature of pot central temperature and pot side is all 95 DEG C, blanching
5min；
(2) electromagnetic induction pot halogen in concave surface boils:
1. according to above-mentioned parts by weight, by fennel, cloves, cardamom, cassia bark, green onion powder, ginger powder, edible salt, white granulated sugar, cooking wine,
Dark soy sauce, light soy sauce mix, and it is stand-by that flavor pack A is made；
2. water is added in electromagnetic induction pot (being purchased from: Zhucheng Ke Run Machinery Co., Ltd.) in concave surface, by meat piece and water according to 1:
3.3 ratio is added in pot, then also pours into pot flavor pack A, 60min is hotted plate with the power of 2000w, by meat piece after hotting plate
It pulls and drains soup out, be placed on spare in stainless steel pallet, reservation soup B；
3. juice is received in electromagnetic induction pot heating in concave surface
Soup B is added in the electromagnetic induction pot of concave surface, 5min is heated with the power of 2000w, so that soup is darkened and have dense
Thick texture obtains soup C；
(3) it packs:
Each raw material: step (2) cooked meat piece 160g, soup C60g, gross weight 220g is weighed by following weight, modulation mixing is equal
It is put into packaging bag after even and carries out sealing vacuum packaging, vacuum degree is -0.08MPa；
(4) quick-frozen
Product progress after sealing is quick-frozen, makes the temperature of product lower than -18 DEG C.
Embodiment 2 (hots plate time contrast groups)
The present embodiment provides a kind of formulas and technique based on concave surface electromagnetic induction pot production sauced spare rib conditioning packet, are formulated by following
The raw material of parts by weight is made: pig rib arranges 800 parts, 2 parts of fennel, 0.2 part of cloves, 2 parts of cardamom, 2 parts of cassia bark, 3 parts of green onion powder, ginger
5 parts of powder, 9 parts of edible salt, 100 parts of white granulated sugar, 30 parts of cooking wine, 30 parts of dark soy sauce, 20 parts of light soy sauce.
According to above-mentioned formula process sauced spare rib, processing technology the following steps are included:
(1) it pre-processes:
1. raw material pork pig rib row finishing, blanching
The fat that pig rib venting is removed to excess surface is cut into the bulk that length is 4cm, cleans the broken bone in surface and blood stains with clear water；
Chop block is put into cold water, is heated with 2000 power, when the temperature of pot central temperature and pot side is all 95 DEG C, blanching
5min；
(2) electromagnetic induction pot halogen in concave surface boils:
1. according to above-mentioned parts by weight, by fennel, cloves, cardamom, cassia bark, green onion powder, ginger powder, edible salt, white granulated sugar, cooking wine,
Dark soy sauce, light soy sauce mix, and it is stand-by that flavor pack A is made；
2. water is added in the electromagnetic induction pot of concave surface, meat piece and water are added in pot according to the ratio of 1:4.3, then by flavor pack
A is also poured into pot, hots plate 90min with the power of 2000w, meat piece is pulled out to after hotting plate and drained soup, is placed on stainless steel pallet
It is upper spare, retain soup B；
3. juice is received in electromagnetic induction pot heating in concave surface
Soup B is added in the electromagnetic induction pot of concave surface, 5min is heated with the power of 2000w, so that soup is darkened and have dense
Thick texture obtains soup C；
(3) it packs:
Each raw material: the cooked meat piece 160g of step (2), soup C 60g, gross weight 220g, modulation mixing are weighed by following weight
It is put into packaging bag after uniformly and carries out sealing vacuum packaging, vacuum degree is -0.08MPa；
(4) quick-frozen
Product progress after sealing is quick-frozen, makes the temperature of product lower than -18 DEG C.
Embodiment 3 (traditional handicraft contrast groups)
The present embodiment provides a kind of formulas and technique based on plate electromagnetic oven production sauced spare rib conditioning packet, are formulated by following weight
The raw material of number is made: pig rib arranges 800 parts, 2 parts of fennel, 0.2 part of cloves, 2 parts of cardamom, 2 parts of cassia bark, 3 parts of green onion powder, ginger powder 5
Part, 9 parts of edible salt, 100 parts of white granulated sugar, 30 parts of cooking wine, 30 parts of dark soy sauce, 20 parts of light soy sauce.
Processing technology the following steps are included:
(1) it pre-processes:
1. raw material pork pig rib row finishing, blanching
The fat that pig rib venting is removed to excess surface, is cut into 4 bulk, cleans the broken bone in surface and blood stains with clear water；By chop block
It is put into cold water, is heated with 2000 power of plate electromagnetic oven, when the temperature of pot central temperature and pot side is all 95 DEG C, blanching
5min；
(2) plate electromagnetic oven halogen boils:
1. according to parts by weight, by fennel, cloves, cardamom, cassia bark, green onion powder, ginger powder, edible salt, white granulated sugar, cooking wine, dark soy sauce,
Light soy sauce mixes, and it is stand-by that flavor pack A is made；
2. water is added in the pot on plate electromagnetic oven, meat piece and water are added in pot according to the ratio of 1:1, then by flavor pack
A is also poured into pot, hots plate 90min with the power of 2000w, meat piece is pulled out to after hotting plate and drained soup, is placed on stainless steel pallet
It is upper spare, retain soup B；
3. juice is received in electromagnetic induction pot heating in concave surface
Soup B is added in the pot on plate electromagnetic oven, 25min is heated with the power of 2000w, soup is made to darken and have
Thick texture obtains soup C；
(3) it packs:
Weigh each raw material by following weight: cooked meat piece 160g, soup C 60g, gross weight 220g, modulation are put after mixing
Enter packaging bag and carry out sealing vacuum packaging, vacuum degree is -0.08MPa；
(4) quick-frozen
Product progress after sealing is quick-frozen, makes the temperature of product lower than -18 DEG C.
Test example 1
In order to verify concave surface electromagnetic induction pot on the thermal efficiency better than classic flat-plate electromagnetic cooker, following verification test is devised.
Two kinds of pots are separately added into the identical tap water of 2L initial temperature, heat water with identical power 2000w, are scored with temperature
Not Ji Lu pot center and pot edge water temperature variation.Plate electromagnetic oven and concave surface electromagnetic induction pot heating rate such as Fig. 2.
Can significantly it be found out by Fig. 2, concave surface electromagnetic induction pot is either in the heating speed of central temperature or lip temperature
Rate is all significantly faster than plate electromagnetic oven, and the central temperature of concave surface electromagnetic induction pot and lip temperature, without significant difference, this shows
Concave surface electromagnetic induction pot has heating rate fast, the excellent characteristic of homogeneous heating.
Test example 2
In order to prove the organoleptic quality the invention can ensure that sauced spare rib, compared by subjective appreciation test, selects 20 processes
The personnel of professional training respectively account for half as tester, gender.By sample made from embodiment 1, embodiment 2 and embodiment 3
Product are numbered with picking out number in three tables of random numbers, in same model dixie cup, are symmetrically disposed at tester
In front, tester is allowed to evaluate in terms of color, quality, fragrance, taste four, score value is 0-10 points, represents fine or not degree
From low to high, standards of grading are shown in Table 1, weight ratio: quality: taste: fragrance: shape is that 3:3:2:2 is weighted scoring, calculates 4
The final score of kind product
The different sensory evaluation criterias for implementing lower sauced spare rib of table 1
The different sensory evaluation scores for implementing lower sauced spare rib of table 2
Note: numerical value indicates mean+SD, n=20 in table.It is aobvious that same rower infuses different lowercase letter indication differences
It writes (P < 0.05).
The embodiment 1 and embodiment 2 made as can be seen from Table 2 of concave surface electromagnetic induction pot is higher than embodiment 3 in total score,
That is the method using concave surface electromagnetic induction pot is better than conventional method.The shape of additional embodiment 1 is better than embodiment 2.In
Have benefited from that concave surface electromagnetic induction pot heating rate is fast, and homogeneous heating, halogen of the product made in the short time boils in terms of taste
Under, more moisture can be retained, so that sauced spare rib is mellow delicious, flavour is plentiful, pleasant impression long；In terms of fragrance, sauce in pot
Chop is integrally heated more uniformly, is conducive to fat melts, and original connective tissue for wrapping up fat drop is due to heat shrinkable, fat
Membranolysis, fat melts outflow, the fat-soluble fragrance matter of generation keep fragrance stronger.
Test example 3
The texture of meat is characterized in a complicated character, is the summation of tissue characteristics, processing characteristics and nutritive peculiarity, is to determine to produce
An important factor for product are by consumer institute acceptance level.Meat in sauced spare rib is cut out into long 3cm wide 1cm, thickness 0.5cm to test sample
Product, perseverance warms to room temperature in 25 DEG C of air-conditioned room.Using TA.XT Plus property tester collocation P50 cylinder probe to three kinds of realities
The product for applying example carries out TPA detection, and pushing speed is 1mm/s, and compression ratio 50% compares hardness, and elasticity sticks poly- property, chews
Property, five indexs of recovery.
The different texture features for implementing lower sauced spare rib of table 3
Note: numerical value indicates mean+SD, n=3 in table.It is significant that same rower infuses different lowercase letter indication differences
(P < 0.05).
As can be seen from Table 3, embodiment 1, embodiment 2 are substantially the same manner as Example 3 on texture index, this explanation utilizes concave surface
Electromagnetic induction pot can make the meat of sauced spare rib reach the level of traditional sauced spare rib meat, have benefited from recessed within the shorter time
Electromagnetic induction pot heating in face is quickly and the advantages of homogeneous heating, the sauced spare rib produced in the short time on meat with traditional method
Quite, in addition embodiment 1 is significantly better than embodiment 3 on elastic characteristic, this shows to adopt on the basis of the electromagnetic induction pot of concave surface
Improvement with processing method of the present invention to the design parameters such as power and time are hotted plate, the sauced spare rib processed can bands in mouthfeel
It is unique to come, richer sensory experience.
Test example 4
Moisture content and fat content have a very important significance the quality of meat, therefore this test passes through test moisture content
Possessed superiority when proving to be processed using concave surface electromagnetic induction pot with fat content.
Constituent content in the different cooking mode chops of table 4
Note: numerical value indicates mean+SD, n=3 in table.It is significant that same rower infuses different lowercase letter indication differences
(P < 0.05).
As can be seen from Table 4, the sauced spare rib product that embodiment 1 is made using concave surface electromagnetic induction pot, moisture content are significantly high
In embodiment 3 using the sauced spare rib product of plate electromagnetic oven production, and fat content is also significantly lower than embodiment 3.This makes
Sauced spare rib remains more moisture, and tenderer rather than occurring phenomena such as meat hair bavin under embodiment 3, lower fat content is more
Pursuit of the current consumption market to low fat is adapted to, the processing of stewed meat products has been pushed to quality by the application of concave surface electromagnetic induction pot
New high degree.And embodiment 2 is implemented using the sauced spare rib product of concave surface electromagnetic induction pot production although being lower than in fat content
Example 3, but moisture content has significantly sacrificing, does not obtain the effect that embodiment 1 improves moisture content.It is alternatively bright, not institute
There is the excellent effect in terms of capable of obtaining moisture content using the sauced spare rib product of concave surface electromagnetic induction pot production.
Test example 5
The composition of fatty acid is an important factor for influencing meat quality, to be widely believed that unsaturated fatty acid has human health at present
Benefit is the indispensable fatty acid of human body.Have in the composition of fatty acid solely to verify the sauced spare rib that the present embodiment is produced
Special advantage, has detected the Fatty acid compositions of three kinds of embodiment finished product sauced spare ribs.
Fatty acid absolute content in the different cooking modes of table 5 in every gram of chop meat sample
Note: numerical value indicates mean+SD, n=3 in table.It is significant that same rower infuses different lowercase letter indication differences
(P < 0.05).
The content of unsaturated fatty acid is usually reduced with the reduction of fat content, by previous trial example 4 it is found that embodiment 2
Fat content is considerably less than embodiment 3, therefore the USA unsaturated fatty acid of embodiment 2, SFA saturated fatty acid, the mono- insatiable hunger of MUFA
Beneficial fatty acids with the related species such as fatty acid, PUFA polyunsaturated fatty acid are also considerably less than embodiment 3.
And under the processing conditions of embodiment 1, although its fatty, saturated fatty acid (SFA) content is substantially less than embodiment 3,
It is in the rouge needed by human such as unsaturated fatty acid (USA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA)
The absolute content of fat acid is not significantly different with embodiment 3, this just illustrates embodiment 1 in the ratio of these three beneficial fatty acids
Have and be obviously improved, i.e., under the preparation condition of embodiment 1, can obtain but can be under the premise of taking in less fat
Higher proportion of beneficial fatty acids are obtained, this is a big advantage for the edible value of sauced spare rib, is also illustrated
Under the distinctive processing conditions of embodiment 1, it is greatly improved quality of the sauced spare rib in terms of fatty acid composition.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of sauced spare rib conditioning packet, which is characterized in that the raw material and its parts by weight of the sauced spare rib conditioning packet are as follows: pig rib row
800~1000 parts, 2~3 parts of fennel, 0.2~0.3 part of cloves, 2~3 parts of cardamom, 2~3 parts of cassia bark, 3~4 parts of green onion powder, ginger powder
5~7 parts, 9~12 parts of edible salt, 100~125 parts of white granulated sugar, 30~38 parts of cooking wine, 30~38 parts of dark soy sauce, 20~25 parts of light soy sauce.
2. a kind of stewed meat products fast processing method based on concave surface electromagnetic induction pot, which is characterized in that the processing method
The following steps are included:
(1) it pre-processes: raw material pork pig rib row finishing, blanching；
(2) electromagnetic induction pot halogen in concave surface boils:
1. according to parts by weight described in claim 1, by fennel, cloves, cardamom, cassia bark, green onion powder, ginger powder, edible salt, white sand
Sugar, cooking wine, dark soy sauce, light soy sauce mix, and it is stand-by that flavor pack A is made；
2. water is added in the electromagnetic induction pot of concave surface, meat piece and water are added in pot according to the ratio of 1:2.3~1:4.3, then
Flavor pack A is also poured into pot, 60~80min is hotted plate with the power of 2000~3000w, meat piece is pulled out after hotting plate and drains soup
Juice, it is spare, retain soup B；
3. juice is received in electromagnetic induction pot heating in concave surface: soup B being added in the electromagnetic induction pot of concave surface, is heated, soup color is become
Depth and there is thick texture to get to soup C；
(3) it packs:
Each raw material is weighed by following weight: step (2) cooked 150~200g of meat piece, soup C40~60g, gross weight 190~
260g, modulation are put into packaging bag after mixing and carry out sealing vacuum packaging, and vacuum degree is -0.08MPa；
(4) quick-frozen:
Product progress after sealing is quick-frozen, makes the temperature of product lower than -18 DEG C.
3. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In the step (1) is cut into the bulk of 4~8cm, cleans table with clear water specifically, by pig rib venting except the fat of excess surface
The broken bone in face and blood stains；Pig rib row and cold water are added in concave surface electromagnetism sense pot, heated with 2000~3000w power, when pot center
When temperature and the temperature on pot side are all 93~98 DEG C, 3~8min of blanching.
4. the stewed meat products fast processing method according to claim 3 based on concave surface electromagnetic induction pot, feature exist
In, for the step (1) specifically, pig rib row to be cut into the bulk of 4cm long, the concave surface electromagnetism sense pot heating power is 2000w,
Pot central temperature and the temperature on pot side are all 95 DEG C, and the blanching time is 5min.
5. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In, the step (2) 2. in, meat piece and water are added in pot according to the ratio of 1:3.3.
6. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In, the step (2) 2. in, the power of concave surface electromagnetic induction pot 2000w hots plate 60min.
7. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In, the step (2) 3. in, heat 5~10min with the power of 2000w, obtain soup C.
8. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In weighing each raw material: chop meat piece 160g, soup C60g, gross weight 220g according to following weight in the step (3).
9. the stewed meat products fast processing method according to claim 2 based on concave surface electromagnetic induction pot, feature exist
In quick-frozen to make product temperature -20~-18 DEG C in the step (4).
10. sauced spare rib conditioning packet described in claim 1 or claim 2 to 9 are described in any item based on concave surface electromagnetic induction
Application of the stewed meat products fast processing method of pot in preparation sauced spare rib product, which is characterized in that the sauced spare rib product
Middle fat content reduces and beneficial fatty acids ratio improves, and the beneficial fatty acids are unsaturated fatty acid, monounsaturated fatty acid
Acid, polyunsaturated fatty acid.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048185A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Preparation method of braised spare ribs in brown sauce |
| CN102630959A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of red-cooked pork flavoring bag |
| CN107535873A (en) * | 2017-08-01 | 2018-01-05 | 南京农业大学 | A kind of sauced spare rib standardizes preparation method |
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2019
- 2019-08-07 CN CN201910726070.8A patent/CN110447811A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048185A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Preparation method of braised spare ribs in brown sauce |
| CN102630959A (en) * | 2012-05-14 | 2012-08-15 | 山东新希望六和集团有限公司 | Formula and processing technology of red-cooked pork flavoring bag |
| CN107535873A (en) * | 2017-08-01 | 2018-01-05 | 南京农业大学 | A kind of sauced spare rib standardizes preparation method |
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Application publication date: 20191115 |