CN110810746A - Preparation process of instant brewing meat product - Google Patents
Preparation process of instant brewing meat product Download PDFInfo
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- CN110810746A CN110810746A CN201911314462.XA CN201911314462A CN110810746A CN 110810746 A CN110810746 A CN 110810746A CN 201911314462 A CN201911314462 A CN 201911314462A CN 110810746 A CN110810746 A CN 110810746A
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- meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation process of an instant brewing meat product, which comprises the following steps: 1) preparing sliced meat and mashed meat: mincing pork in a meat mincer, adding ginger and garlic, dietary alkali and ice blocks, and stirring into paste; putting the meat into a stirrer, adding 200g of mixed warm hot water of konjac glucomannan and carrageenan, pouring into the stirrer, and then pouring 200g of mixed warm hot water of the anti-corrosive agent into the stirrer; pouring the mixed powder, monosodium glutamate, white sugar and salt into a stirrer, and stirring in the same direction all the time by using a soft shovel; 2) shaping and manufacturing meat slices; 3) packaging and processing the sliced meat; 4) and (5) preparing the seasoning packet. According to the preparation process of the instant brewing meat product, the jerky is made from the sliced meat, and the jerky is subjected to vacuum packaging and sterilization, so that the instant brewing meat product is safe to eat, has better taste when being matched with seasoning bags to eat, and can enjoy delicious food at any time and any place.
Description
Technical Field
The invention relates to the field of preparation of instant food, in particular to a preparation process of an instant brewing meat product.
Background
With the pace of life increasing, the eating habits of people also begin to change. Because work or study busy and do not have time to carefully eat one meal, often choose fast food to solve three meals of oneself, the fast food era has been silent. However, most instant foods are vegetarian foods, few meat instant foods exist, and most meat foods are prepared and eaten in a cooking mode.
Disclosure of Invention
The invention aims to solve the problems in the prior art, and provides a preparation process of an instant brewing meat product, which has the advantages of simple preparation, safe eating, instant brewing, rapidness and convenience.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the preparation process of the instant brewing meat product comprises the following steps:
1) preparing sliced meat and mashed meat:
① preparing mixed powder of 6 jin of pork, 1.8 jin of each of the cassava powder and the lotus root starch, wherein the mixing ratio of the pork to the mixed powder is 10:6, 40g of ginger, 60g of garlic, 420g of ice cubes, 75g of salt, 45g of monosodium glutamate, 30g of sugar, 20-30ml of red wine and 9.6g of dietary alkali;
additive: 9.6g of konjac glucomannan and 9.6g of carrageenan;
preservative: nisin0.6g, sodium lactate 1.6g and sodium citrate 2.4 g;
② mincing pork in a meat mincer while adding ginger, garlic, dietary alkali and ice, and stirring to paste;
③ putting the meat into a stirrer, adding 200g of mixed warm hot water of konjac glucomannan and carrageenan, pouring into the stirrer, and pouring 200g of mixed warm hot water of the anti-corrosive agent into the stirrer;
④ mixing the mixed powder, monosodium glutamate, white sugar and salt, and stirring with soft shovel in the same direction;
2) and (3) forming and manufacturing meat slices:
① taking out the mixed meat, boiling, adding red wine, white sugar and monosodium glutamate, cutting meat, and putting into a pot;
② immediately taking out the meat pieces when they float, placing on a bamboo sieve for airing, covering with gauze, and electrically blowing to accelerate drying;
3) and (3) meat slice packaging and processing:
① packaging sliced meat, packaging sliced meat in high temperature food bag, vacuum-pumping;
② sterilizing the packaged sliced meat in a sterilizing pot;
4) preparing a seasoning packet:
seasoning bags: 75g of salt, 45g of monosodium glutamate, 30g of sugar and 15g of white pepper, and subpackaging 5g of the salt, the monosodium glutamate, the sugar and the white pepper after stirring; packaging 5g of rice vinegar, and packaging 1 root of sun-dried yellow pepper and 5g of pickled pepper; packaging 5g of dehydrated caraway and laver respectively;
5) packaging:
and (4) packaging and identifying by using an ink-jet printer, sealing by using a sealing machine, putting 16-cup cups after all seasoning bags and sliced meat packaging are finished, covering by using a cover, and sealing by using a plastic packaging bag and a plastic packaging machine for integral packaging.
As an improvement, the mixing proportion of the additive and the mixture formed in the step 1) is 1g per jin.
As an improvement, the pork is a daily killed pig, not more than 5 hours of meat.
As an improvement, the mixing ratio of the pork and the mixed powder is 10: 7.
As an improvement, the specific steps of sterilizing the sterilization pot are as follows:
① adding water to liquid level height of 30 cm;
② opening the "exhaust port" and "intake port" to simultaneously exhaust;
③ heating to 85 deg.C, opening the sterilizing pot, and placing into the packaged meat slices;
④ closing the air outlet, opening the air pump to pressurize to 0.1MPa, closing the air inlet and adjusting the air inlet and outlet to control the air pressure to be 0.1 MPa;
⑤ and closing the heating switch after the sterilization is finished for 20 minutes;
⑥ simultaneously opening the air inlet and the air outlet for ventilation;
⑦ reducing pressure, slowly reducing pressure for 5 minutes, wherein the temperature is below 75 ℃ in the air bleeding process;
⑧ opening the sterilizing pot, taking out the packaged sliced meat, water bathing, adding ice, and rapidly cooling to sterilize again.
The invention has the beneficial effects that:
the invention mainly utilizes the mixing of fresh pork, cassava powder and lotus root starch and uses seasonings such as ginger, garlic, dietary alkali, ice cubes, monosodium glutamate, white sugar and salt for seasoning, the sliced meat is made into jerky and is vacuum packaged for sterilization, the eating is safe, the sliced meat can be eaten after being brewed with hot water, the sliced meat has better taste when being matched with a seasoning bag for eating, and the delicious food can be enjoyed anytime and anywhere.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Example one
The preparation process of the instant brewing meat product comprises the following steps:
1) preparing sliced meat and mashed meat:
① preparing mixed powder of 6 jin of pork, 1.8 jin of each of the cassava powder and the lotus root starch, wherein the mixing ratio of the pork to the mixed powder is 10:6, 40g of ginger, 60g of garlic, 420g of ice cubes, 75g of salt, 45g of monosodium glutamate, 30g of sugar, 30ml of red wine and 9.6g of dietary alkali;
additive: 9.6g of konjac glucomannan and 9.6g of carrageenan;
preservative: nisin0.6g, sodium lactate 1.6g and sodium citrate 2.4 g;
② mincing pork in a meat mincer while adding ginger, garlic, dietary alkali and ice, and stirring to paste;
③ putting the meat into a stirrer, adding 200g of mixed warm hot water of konjac glucomannan and carrageenan, pouring into the stirrer, and pouring 200g of mixed warm hot water of the anti-corrosive agent into the stirrer;
④ mixing the mixed powder, monosodium glutamate, white sugar and salt, and stirring with soft shovel in the same direction;
2) and (3) forming and manufacturing meat slices:
① taking out the mixed meat, boiling, adding red wine, white sugar and monosodium glutamate, cutting meat, and putting into a pot;
② immediately taking out the meat pieces when they float, placing on a bamboo sieve for airing, covering with gauze, and electrically blowing to accelerate drying;
3) and (3) meat slice packaging and processing:
① packaging sliced meat, packaging sliced meat in high temperature food bag, vacuum-pumping;
② sterilizing the packaged sliced meat in a sterilizing pot;
4) preparing a seasoning packet:
seasoning bags: 75g of salt, 45g of monosodium glutamate, 30g of sugar and 15g of white pepper, and subpackaging 5g of the salt, the monosodium glutamate, the sugar and the white pepper after stirring; packaging 5g of rice vinegar, and packaging 1 root of sun-dried yellow pepper and 5g of pickled pepper; packaging 5g of dehydrated caraway and laver respectively;
5) packaging:
and (4) packaging and identifying by using an ink-jet printer, sealing by using a sealing machine, putting 16-cup cups after all seasoning bags and sliced meat packaging are finished, covering by using a cover, and sealing by using a plastic packaging bag and a plastic packaging machine for integral packaging.
The mixing proportion of the additive and the mixture formed in the step 1) is 1g per jin.
The pork is a pig killed on the same day, and the pork does not exceed 5 hours.
The sterilization of the sterilization pot comprises the following specific steps:
① adding water to liquid level height of 30 cm;
② opening the "exhaust port" and "intake port" to simultaneously exhaust;
③ heating to 85 deg.C, opening the sterilizing pot, and placing into the packaged meat slices;
④ closing the air outlet, opening the air pump to pressurize to 0.1MPa, closing the air inlet and adjusting the air inlet and outlet to control the air pressure to be 0.1 MPa;
⑤ and closing the heating switch after the sterilization is finished for 20 minutes;
⑥ simultaneously opening the air inlet and the air outlet for ventilation;
⑦ reducing pressure, slowly reducing pressure for 5 minutes, wherein the temperature is below 75 ℃ in the air bleeding process;
⑧ opening the sterilizing pot, taking out the packaged sliced meat, water bathing, adding ice, and rapidly cooling to sterilize again.
Example two
The preparation process of the instant brewing meat product comprises the following steps:
1) preparing sliced meat and mashed meat:
① preparing mixed powder of 6 jin of pork and 1.8 jin of each of tapioca flour and lotus root starch, wherein the mixing ratio of pork to mixed powder is 10:7 (the pork is relatively more elastic), 40g of ginger, 60g of garlic, 420g of ice cubes, 75g of salt, 45g of monosodium glutamate, 30g of sugar, 20ml of red wine and 9.6g of dietary alkali;
additive: 9.6g of konjac glucomannan and 9.6g of carrageenan;
preservative: nisin0.6g, sodium lactate 1.6g and sodium citrate 2.4 g;
② mincing pork in a meat mincer while adding ginger, garlic, dietary alkali and ice, and stirring to paste;
③ putting the meat into a stirrer, adding 200g of mixed warm hot water of konjac glucomannan and carrageenan, pouring into the stirrer, and pouring 200g of mixed warm hot water of the anti-corrosive agent into the stirrer;
④ mixing the mixed powder, monosodium glutamate, white sugar and salt, and stirring with soft shovel in the same direction;
2) and (3) forming and manufacturing meat slices:
① taking out the mixed meat, boiling, adding red wine, white sugar and monosodium glutamate, cutting meat, and putting into a pot;
② immediately taking out the meat pieces when they float, placing on a bamboo sieve for airing, covering with gauze, and electrically blowing to accelerate drying;
3) and (3) meat slice packaging and processing:
① packaging sliced meat, packaging sliced meat in high temperature food bag, vacuum-pumping;
② sterilizing the packaged sliced meat in a sterilizing pot;
4) preparing a seasoning packet:
seasoning bags: 75g of salt, 45g of monosodium glutamate, 30g of sugar and 15g of white pepper, and subpackaging 5g of the salt, the monosodium glutamate, the sugar and the white pepper after stirring; packaging 5g of rice vinegar, and packaging 1 root of sun-dried yellow pepper and 5g of pickled pepper; packaging 5g of dehydrated caraway and laver respectively;
5) packaging:
and (4) packaging and identifying by using an ink-jet printer, sealing by using a sealing machine, putting 16-cup cups after all seasoning bags and sliced meat packaging are finished, covering by using a cover, and sealing by using a plastic packaging bag and a plastic packaging machine for integral packaging.
The mixing proportion of the additive and the mixture formed in the step 1) is 1g per jin.
The pork is a pig killed on the same day, and the pork does not exceed 5 hours.
The sterilization of the sterilization pot comprises the following specific steps:
① adding water to liquid level height of 30 cm;
② opening the "exhaust port" and "intake port" to simultaneously exhaust;
③ heating to 85 deg.C, opening the sterilizing pot, and placing into the packaged meat slices;
④ closing the air outlet, opening the air pump to pressurize to 0.1MPa, closing the air inlet and adjusting the air inlet and outlet to control the air pressure to be 0.1 MPa;
⑤ and closing the heating switch after the sterilization is finished for 20 minutes;
⑥ simultaneously opening the air inlet and the air outlet for ventilation;
⑦ reducing pressure, slowly reducing pressure for 5 minutes, wherein the temperature is below 75 ℃ in the air bleeding process;
⑧ opening the sterilizing pot, taking out the packaged sliced meat, water bathing, adding ice, and rapidly cooling to sterilize again.
When the meat is eaten, the packaged sliced meat is unpacked into a cup, the amount of the seasoning bag is added according to the taste of the meat, boiled water is poured into the cup, the liquid level of the boiled water is two thirds to three fourths of the height of the cup body, and the cup is covered on the cup mouth for 3 to 5 minutes.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. The preparation process of the instant brewing meat product is characterized by comprising the following steps:
1) preparing sliced meat and mashed meat:
① preparing mixed powder of 6 jin of pork, 1.8 jin of each of the cassava powder and the lotus root starch, wherein the mixing ratio of the pork to the mixed powder is 10:6, 40g of ginger, 60g of garlic, 420g of ice cubes, 75g of salt, 45g of monosodium glutamate, 30g of sugar, 20-30ml of red wine and 9.6g of dietary alkali;
additive: 9.6g of konjac glucomannan and 9.6g of carrageenan;
preservative: nisin0.6g, sodium lactate 1.6g and sodium citrate 2.4 g;
② mincing pork in a meat mincer while adding ginger, garlic, dietary alkali and ice, and stirring to paste;
③ putting the meat into a stirrer, adding 200g of mixed warm hot water of konjac glucomannan and carrageenan, pouring into the stirrer, and pouring 200g of mixed warm hot water of the anti-corrosive agent into the stirrer;
④ mixing the mixed powder, monosodium glutamate, white sugar and salt, and stirring with soft shovel in the same direction;
2) and (3) forming and manufacturing meat slices:
① taking out the mixed meat, boiling, adding red wine, white sugar and monosodium glutamate, cutting meat, and putting into a pot;
② immediately taking out the meat pieces when they float, placing on a bamboo sieve for airing, covering with gauze, and electrically blowing to accelerate drying;
3) and (3) meat slice packaging and processing:
① packaging sliced meat, packaging sliced meat in high temperature food bag, vacuum-pumping;
② sterilizing the packaged sliced meat in a sterilizing pot;
4) preparing a seasoning packet:
seasoning bags: 75g of salt, 45g of monosodium glutamate, 30g of sugar and 15g of white pepper, and subpackaging 5g of the salt, the monosodium glutamate, the sugar and the white pepper after stirring; packaging 5g of rice vinegar, and packaging 1 root of sun-dried yellow pepper and 5g of pickled pepper; packaging 5g of dehydrated caraway and laver respectively;
5) packaging:
and (4) packaging and identifying by using an ink-jet printer, sealing by using a sealing machine, putting 16-cup cups after all seasoning bags and sliced meat packaging are finished, covering by using a cover, and sealing by using a plastic packaging bag and a plastic packaging machine for integral packaging.
2. The process for preparing an instant brewed meat product according to claim 1, wherein said additive is mixed with the mixture formed in step 1) in a ratio of 1g per jin.
3. The process for preparing an instant brew meat product of claim 1, wherein said pork is a daily killed pig, meat not exceeding 5 hours.
4. The process for preparing an instant brewing meat product according to claim 1, wherein the mixing ratio of the pork and the mixed powder is 10: 7.
5. The process for preparing an instant brewed meat product according to claim 1, wherein the specific steps of sterilizing the sterilizer are as follows:
① adding water to liquid level height of 30 cm;
② opening the "exhaust port" and "intake port" to simultaneously exhaust;
③ heating to 85 deg.C, opening the sterilizing pot, and placing into the packaged meat slices;
④ closing the air outlet, opening the air pump to pressurize to 0.1MPa, closing the air inlet and adjusting the air inlet and outlet to control the air pressure to be 0.1 MPa;
⑤ and closing the heating switch after the sterilization is finished for 20 minutes;
⑥ simultaneously opening the air inlet and the air outlet for ventilation;
⑦ reducing pressure, slowly reducing pressure for 5 minutes, wherein the temperature is below 75 ℃ in the air bleeding process;
⑧ opening the sterilizing pot, taking out the packaged sliced meat, water bathing, adding ice, and rapidly cooling to sterilize again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911314462.XA CN110810746A (en) | 2019-12-19 | 2019-12-19 | Preparation process of instant brewing meat product |
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| CN201911314462.XA CN110810746A (en) | 2019-12-19 | 2019-12-19 | Preparation process of instant brewing meat product |
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| CN110810746A true CN110810746A (en) | 2020-02-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115137044A (en) * | 2021-03-30 | 2022-10-04 | 潘华 | Preparation process of chicken meat slurry |
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| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN101133882A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Convenient meat vegetable soup manufacturing method |
| CN101156697A (en) * | 2007-11-02 | 2008-04-09 | 贾明跃 | A meat product and its preparation method |
| CN101224014A (en) * | 2008-01-15 | 2008-07-23 | 陈学燕 | Ready meat ball |
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
-
2019
- 2019-12-19 CN CN201911314462.XA patent/CN110810746A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2417514A1 (en) * | 2003-01-28 | 2004-07-28 | J.M. Schneider Inc. | Shelf stable, dehydrated, heat-enabled meat protein product and method of preparing same |
| CN1602744A (en) * | 2004-11-04 | 2005-04-06 | 宋述孝 | Instant meat balls and its production method |
| CN101133882A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Convenient meat vegetable soup manufacturing method |
| CN101156697A (en) * | 2007-11-02 | 2008-04-09 | 贾明跃 | A meat product and its preparation method |
| CN101224014A (en) * | 2008-01-15 | 2008-07-23 | 陈学燕 | Ready meat ball |
| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115137044A (en) * | 2021-03-30 | 2022-10-04 | 潘华 | Preparation process of chicken meat slurry |
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