CN111053199A - Processing technology of polypeptide marinated meat - Google Patents

Processing technology of polypeptide marinated meat Download PDF

Info

Publication number
CN111053199A
CN111053199A CN201911236388.4A CN201911236388A CN111053199A CN 111053199 A CN111053199 A CN 111053199A CN 201911236388 A CN201911236388 A CN 201911236388A CN 111053199 A CN111053199 A CN 111053199A
Authority
CN
China
Prior art keywords
meat
kneading
polypeptide
injection
parts
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.)
Withdrawn
Application number
CN201911236388.4A
Other languages
Chinese (zh)
Inventor
查颖
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Fengyaxuan Science & Technology Information Service Co ltd
Original Assignee
Anhui Fengyaxuan Science & Technology Information Service Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anhui Fengyaxuan Science & Technology Information Service Co ltd filed Critical Anhui Fengyaxuan Science & Technology Information Service Co ltd
Priority to CN201911236388.4A priority Critical patent/CN111053199A/en
Publication of CN111053199A publication Critical patent/CN111053199A/en
Withdrawn legal-status Critical Current

Links

Images

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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • 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 discloses a processing technology of polypeptide marinated meat, which is completed by the steps of material selection, disinfectant disinfection, injection preparation, injection, rolling and kneading, pickling, primary precooking, burdening, secondary precooking, precooling and vacuum packaging. The raw materials and auxiliary materials and the processing technology are researched and optimized, so that the processing standardization of the marinated meat product is realized, and the edible quality and safety of the product are improved; the polypeptide adding technology, the rolling and kneading and other modern processing technologies improve the product yield, improve the marinating technology, inhibit the formation of chemical hazards by using natural antioxidants, package in vacuum and prolong the shelf life of products by adding natural composite additives.

Description

Processing technology of polypeptide marinated meat
Technical Field
The invention relates to the technical field of marinated meat processing, in particular to a processing technology of polypeptide marinated meat.
Background
In recent years, the research on food polypeptides has attracted much attention. The polypeptide is reported to have a complex flavor development function, not only can generate characteristic flavor, but also can be used as a precursor of volatile flavor substances to participate in Maillard reaction to form special aromatic odor, so that the overall taste of the food is coordinated, fine and mellow, and the polypeptide is an important base material of high-grade compound seasonings, essences and spices.
The existing marinated meat product processing is usually processed by adopting a factory-like workshop before and after a store, the product production mainly depends on the experience of an old master, scientific theory guidance is lacked, the product quality is unstable, and safety problems often occur; in the processing process, various chemical additives such as sodium chloride, composite phosphate and the like are used, so that the sodium and phosphorus contents of the product are high; the soup stock is adopted for long-time marinating and boiling in the marinated meat product processing process, and high-temperature cooking methods such as frying, frying and the like are adopted in the other marinated meat product processing processes, so that the exceeding of chemical hazards is often caused.
Disclosure of Invention
In view of the above, the present invention is directed to a method for processing polypeptide marinated meat, which is directed to solving all or one of the problems of the background art.
Based on the aim, the processing technology of the polypeptide marinated meat provided by the invention comprises the steps of material selection, disinfectant disinfection, injection preparation, injection, rolling and kneading, pickling, primary precooking, burdening, secondary precooking, precooling and vacuum packaging, so that the marinated meat processing technology is completed; the method comprises the following specific steps:
selecting materials: selecting fresh pork, and cutting into meat blocks with block structures, wherein the mass of each meat block is 300-400 g;
disinfecting with a disinfectant: the disinfectant is hypochlorous acid, the meat blocks are soaked in the disinfectant for 10 minutes, and then the meat blocks are sequentially subjected to sunlight irradiation, washing and draining;
preparing an injection: preparing polypeptide into injection, and adding natural antioxidant into the injection;
and (3) injection: injecting the prepared injection into the meat blocks;
rolling and kneading: putting the meat blocks injected with the injection into a rolling and kneading device for rolling and kneading;
pickling: putting the rolled and kneaded meat blocks into cooking wine for pickling;
pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking, wherein steam is boiled to 0.20-0.30 Mpa, the cooking temperature is 60-80 ℃, and the cooking time is 10 minutes;
preparing materials: selecting 3-5 parts of green Chinese onion, 1-2 parts of fresh pepper leaves, 1-2 parts of medlar, 0.2-0.3 part of pepper powder, 1-2 parts of salt, 2-6 parts of starch, 1-2 parts of ginger, 3-4 parts of anise and 1-2 parts of cardamom, and cooking to obtain a concentrated ingredient solution;
pre-boiling for the second time: mixing the concentrated ingredient liquid with the meat blocks subjected to primary precooking for secondary precooking;
pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air;
and (3) vacuum packaging: and putting the precooled meat blocks into a vacuum packaging bag.
Optionally, the steam is boiled to 0.20-0.30 Mpa for the second time, the pressure is boiled to the minimum pressure capable of maintaining the boiling after boiling, generally 0.15Mpa, the boiling maintaining time is 20-25 minutes, and the meat extract is added 5 minutes before taking out the meat block.
Optionally, it includes the base to roll the device of rubbing, be provided with first motor in the base, the output of first motor is provided with and runs through the first pivot of base, be provided with the rotating disc on the base, the lower extreme that rotates the disc with first pivot upper end is connected, the rotating disc upper end is provided with the kneading circular slot, kneading circular slot top is provided with presses and holds the board, kneading circular slot one side be provided with base fixed connection's support frame, the support frame upper end is provided with the connecting plate, the connecting plate with press and hold and be connected through electric telescopic rod between the board.
Optionally, an inlet port is formed in the center of the connecting plate, an inlet and an outlet are formed in the middle of the pressing plate, a feeding connecting pipe is arranged in the inlet and the outlet, and the inlet port is communicated with the feeding connecting pipe through a plurality of telescopic rods.
Optionally, the upper end of the inlet is communicated with a feed hopper.
Optionally, a plurality of upper protrusions are uniformly arranged on the lower end face of the pressing plate, and a plurality of lower protrusions are uniformly arranged on the bottom surface of the kneading circular groove.
Optionally, the pressing plate is circular, the diameter of the pressing plate is smaller than that of the kneading circular groove, a conveying belt is arranged on one side of the pressing plate, the conveying belt is inclined to be arranged upwards, the conveying belt is arranged above the kneading circular groove, the total length of the radius length of the pressing plate and the width of the conveying belt is not greater than that of the kneading circular groove, connecting frames are arranged on two sides of the conveying belt, the lower portion of each connecting frame is connected with the base through a support, a conveying platform is arranged on one side of the upper end of each connecting frame, and the conveying platform is arranged on the base.
Optionally, a lower roller and an upper roller are respectively arranged at two ends of the conveying belt, and a second motor is connected to the end of the lower roller.
Optionally, a discharge port is formed in one side wall of the kneading circular groove, a conveyor belt is arranged at the lower end of the discharge port, the conveyor belt is arranged obliquely upwards, a conveying platform is arranged on one side of the upper end of the conveyor belt, and the conveying platform is arranged on the base.
From the above, the beneficial effects of the invention are:
1. the invention researches and optimizes raw and auxiliary materials and processing technology, realizes the processing standardization of the marinated meat product, and improves the edible quality and safety of the product; the polypeptide adding technology, the rolling and kneading and other modern processing technologies improve the product yield, improve the marinating technology, inhibit the formation of chemical hazards by using natural antioxidants, package in vacuum and prolong the shelf life of products by adding natural composite additives.
2. The meat block rolling and kneading device is provided, so that meat blocks can be rolled and kneaded conveniently, the meat blocks are placed in the rolling and kneading circular groove, then the electric telescopic push rod is started, the electric telescopic push rod extends to drive the pressing and holding plate to press and hold the meat blocks, the first motor is started to drive the rotating disc to rotate conveniently, so that the meat blocks between the rolling and holding circular groove and the pressing and holding plate are rolled and kneaded, the meat blocks roll towards the outer ring of the rolling and kneading circular groove under the centrifugal force generated by the rotation of the rotating disc, the meat blocks are conveyed after being rolled and kneaded conveniently, the next step of processing of the meat blocks is facilitated, and the meat block processing efficiency is improved conveniently.
Drawings
FIG. 1 is a schematic flow chart of an embodiment of a process for processing polypeptide marinated meat of the present invention;
fig. 2 is a schematic structural diagram of a rolling device in an embodiment of the processing technology of the polypeptide marinated meat.
In the figure: base 1, first motor 2, rotating disc 3, malaxation circular slot 4, lower arch 5, support frame 6, connecting plate 7, electronic flexible push rod 8, pressure board 9, last arch 10, multisection telescopic link 11, feeder hopper 12, feeding connecting pipe 13, conveyer belt 14, link 15, support 16, conveying platform 17.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments and the accompanying drawings.
It should be noted that all expressions using "first" and "second" in the embodiments of the present invention are used for distinguishing two entities with the same name but different names or different parameters, and it should be noted that "first" and "second" are merely for convenience of description and should not be construed as limitations of the embodiments of the present invention, and they are not described in any more detail in the following embodiments.
A processing technology of polypeptide marinated meat is completed by the steps of material selection, disinfectant disinfection, injection preparation, injection, rolling, pickling, primary precooking, burdening, secondary precooking, precooling and vacuum packaging; the method comprises the following specific steps:
selecting materials: selecting fresh pork, and cutting into meat blocks with block structures, wherein the mass of each meat block is 300-400 g;
disinfecting with a disinfectant: the disinfectant is hypochlorous acid, the meat blocks are soaked in the disinfectant for 10 minutes, and then the meat blocks are sequentially subjected to sunlight irradiation, washing and draining;
preparing an injection: preparing polypeptide into injection, and adding natural antioxidant and natural compound additive into the injection;
the natural antioxidant is tea polyphenol;
and (3) injection: injecting the prepared injection into the meat blocks;
rolling and kneading: putting the meat blocks injected with the injection into a rolling and kneading device for rolling and kneading;
pickling: putting the rolled and kneaded meat blocks into cooking wine for pickling;
pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking, wherein steam is boiled to 0.20-0.30 Mpa, the cooking temperature is 60-80 ℃, and the cooking time is 10 minutes;
preparing materials: selecting 3-5 parts of green Chinese onion, 1-2 parts of fresh pepper leaves, 1-2 parts of medlar, 0.2-0.3 part of pepper powder, 1-2 parts of salt, 2-6 parts of starch, 1-2 parts of ginger, 3-4 parts of anise and 1-2 parts of cardamom, and cooking to obtain a concentrated ingredient solution;
pre-boiling for the second time: mixing the concentrated ingredient solution with the meat blocks subjected to the first precooking, precooking for the second time, boiling steam to 0.20-0.30 Mpa, boiling to minimum pressure capable of maintaining boiling, generally 0.15Mpa, and boiling for 20-25 min, and adding meat extract 5 min before taking out the meat blocks;
pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air;
and (3) vacuum packaging: and putting the precooled meat blocks into a vacuum packaging bag.
In order to facilitate the rolling and kneading of the meat blocks, the rolling and kneading device comprises a base 1, a first motor 2 is arranged in the base 1, a first rotating shaft penetrating through the base 1 is arranged at the output end of the first motor 2, a rotating disc 3 is arranged on the base 1, the lower end of the rotating disc 3 is connected with the upper end of the first rotating shaft, a kneading circular groove 4 is arranged at the upper end of the rotating disc 3, a pressing plate 9 is arranged above the kneading circular groove 4, a supporting frame 6 fixedly connected with the base 1 is arranged on one side of the kneading circular groove 4, a connecting plate 7 is arranged at the upper end of the supporting frame 6, the connecting plate 7 is connected with the pressing plate 9 through an electric telescopic push rod 8, the meat blocks are firstly placed in the kneading circular groove 4, then the electric telescopic push rod 8 is started, the electric telescopic push rod 8 is extended to drive the pressing plate 9 to press and hold the meat blocks, the first motor 2 is started, be convenient for drive and rotate disc 3 and rotate for knead round slot 4 and press and hold the meat piece between the board 9 and roll and rub, the meat piece is rotating disc 3 and is got centrifugal force down, toward kneading round slot 4 outer lane department and rolling, and the meat piece of being convenient for rolls the transport after rubbing, is convenient for carry out processing on next step to the meat piece, is convenient for improve meat piece machining efficiency.
In order to facilitate feeding of meat blocks and continuously add new meat blocks and roll and knead the meat blocks in the starting process of the first motor 2, an inlet is formed in the center of the connecting plate 7, an inlet and an outlet are formed in the middle of the pressing and holding plate 9, feeding connecting pipes 13 are arranged in the inlet and the outlet, the inlet is communicated with the feeding connecting pipes 13 through a plurality of sections of telescopic rods 11, and the upper ends of the inlet are communicated with a feeding hopper 12.
In order to further enhance the rolling and kneading of the meat blocks, a plurality of upper protrusions 10 are uniformly arranged on the lower end surface of the pressing and holding plate 9, and a plurality of lower protrusions 5 are uniformly arranged on the bottom surface of the kneading circular groove 4.
In order to facilitate the stable transmission of the rolled meat blocks to the conveying platform 17 and the rolling operation of new meat blocks, the pressing plate 9 is circular, the diameter of the pressing plate 9 is smaller than that of the kneading circular groove 4, one side of the pressing and holding plate 9 is provided with a conveying belt 14, the conveying belt 14 is arranged obliquely upwards, the conveying belt 14 is arranged above the kneading circular groove 4, the total length of the radius length of the pressure holding plate 9 and the width of the conveying belt 14 is not more than the radius length of the kneading circular groove 4, the two sides of the conveying belt 14 are provided with connecting frames 15, the lower parts of the connecting frames 15 are connected with the base 1 through brackets 16, a conveying platform 17 is arranged on one side of the upper end of the connecting frame 15, the conveying platform 17 is arranged on the base 1, two ends of the conveying belt 14 are respectively provided with a lower roller and an upper roller, and the end part of the lower roller is connected with a second motor.
In order to facilitate the stable transmission of the meat blocks after the rolling to the conveying platform 17, the new meat blocks are convenient for to roll and rub, a discharge port is formed in one side wall of the kneading circular groove 4, a conveying belt is arranged at the lower end of the discharge port, the conveying belt is inclined and upwards arranged, the conveying platform 17 is arranged on one side of the upper end of the conveying belt, and the conveying platform 17 is arranged on the base 1.
The project aims to research and optimize raw and auxiliary materials and processing technology, realize the processing standardization of the marinated meat product, and improve the edible quality and safety of the product; the polypeptide adding technology, the rolling and kneading and other modern processing technologies improve the product yield, improve the marinating technology, inhibit the formation of chemical hazards by using natural antioxidants, package in vacuum and prolong the shelf life of products by adding natural composite additives.
Those of ordinary skill in the art will understand that: the discussion of any embodiment above is meant to be exemplary only, and is not intended to intimate that the scope of the disclosure, including the claims, is limited to these examples; within the idea of the invention, also features in the above embodiments or in different embodiments may be combined, steps may be implemented in any order, and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
In addition, well known power/ground connections to Integrated Circuit (IC) chips and other components may or may not be shown within the provided figures for simplicity of illustration and discussion, and so as not to obscure the invention. Furthermore, devices may be shown in block diagram form in order to avoid obscuring the invention, and also in view of the fact that specifics with respect to implementation of such block diagram devices are highly dependent upon the platform within which the present invention is to be implemented (i.e., specifics should be well within purview of one skilled in the art). Where specific details (e.g., circuits) are set forth in order to describe example embodiments of the invention, it should be apparent to one skilled in the art that the invention can be practiced without, or with variation of, these specific details. Accordingly, the description is to be regarded as illustrative instead of restrictive.
While the present invention has been described in conjunction with specific embodiments thereof, many alternatives, modifications, and variations of these embodiments will be apparent to those of ordinary skill in the art in light of the foregoing description. For example, other memory architectures (e.g., dynamic ram (dram)) may use the discussed embodiments.
The embodiments of the invention are intended to embrace all such alternatives, modifications and variances that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, substitutions, improvements and the like that may be made without departing from the spirit and principles of the invention are intended to be included within the scope of the invention.

Claims (9)

1. A processing technology of polypeptide marinated meat is characterized in that the processing technology of the marinated meat is completed through the steps of material selection, disinfectant disinfection, preparation of injection, rolling and kneading, pickling, primary precooking, burdening, secondary precooking, precooling and vacuum packaging; the method comprises the following specific steps:
selecting materials: selecting fresh pork, and cutting into meat blocks with block structures, wherein the mass of each meat block is 300-400 g;
disinfecting with a disinfectant: the disinfectant is hypochlorous acid, the meat blocks are soaked in the disinfectant for 10 minutes, and then the meat blocks are sequentially subjected to sunlight irradiation, washing and draining;
preparing an injection: preparing polypeptide into injection, and adding natural antioxidant into the injection;
and (3) injection: injecting the prepared injection into the meat blocks;
rolling and kneading: putting the meat blocks injected with the injection into a rolling and kneading device for rolling and kneading;
pickling: putting the rolled and kneaded meat blocks into cooking wine for pickling;
pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking, wherein steam is boiled to 0.20-0.30 Mpa, the cooking temperature is 60-80 ℃, and the cooking time is 10 minutes;
preparing materials: selecting 3-5 parts of green Chinese onion, 1-2 parts of fresh pepper leaves, 1-2 parts of medlar, 0.2-0.3 part of pepper powder, 1-2 parts of salt, 2-6 parts of starch, 1-2 parts of ginger, 3-4 parts of anise and 1-2 parts of cardamom, and cooking to obtain a concentrated ingredient solution;
pre-boiling for the second time: mixing the concentrated ingredient liquid with the meat blocks subjected to primary precooking for secondary precooking;
pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air;
and (3) vacuum packaging: and putting the precooled meat blocks into a vacuum packaging bag.
2. The process of claim 1, wherein the steam is turned to 0.20Mpa-0.30Mpa during the second precooking, the pressure is turned to a minimum pressure to maintain the cooking at 0.15Mpa after the second precooking, the cooking time is in the range of 20 minutes-25 minutes, and the meat extract is added 5 minutes before the meat pieces are removed.
3. The process for processing polypeptide braised meat in accordance with claim 1, wherein the tumbling device comprises a base (1), a first motor (2) is arranged in the base (1), a first rotating shaft penetrating through the base (1) is arranged at the output end of the first motor (2), a rotating disc (3) is arranged on the base (1), the lower end of the rotating disc (3) is connected with the upper end of the first rotating shaft, a kneading circular groove (4) is arranged at the upper end of the rotating disc (3), a pressing plate (9) is arranged above the kneading circular groove (4), one side of the kneading circular groove (4) is provided with a supporting frame (6) fixedly connected with the base (1), the upper end of the support frame (6) is provided with a connecting plate (7), and the connecting plate (7) is connected with the pressing and holding plate (9) through an electric telescopic push rod (8).
4. The processing technology of the polypeptide marinated meat as claimed in claim 3, wherein an inlet is formed in the center of the connecting plate (7), an inlet and an outlet are formed in the middle of the pressing plate (9), a feeding connecting pipe (13) is arranged in the inlet and the outlet, and the inlet is communicated with the feeding connecting pipe (13) through a plurality of telescopic rods (11).
5. A process for preparing polypeptide-containing marinated meat as claimed in claim 4, wherein the upper end of the inlet is connected with a feed hopper (12).
6. The processing technology of the polypeptide braised meat in soy sauce as claimed in claim 3, wherein a plurality of upper protrusions (10) are uniformly arranged on the lower end face of the pressing plate (9), and a plurality of lower protrusions (5) are uniformly arranged on the bottom surface of the kneading circular groove (4).
7. The process for processing polypeptide-stewed meat according to claim 3, wherein the pressing plate (9) is circular, the diameter of the pressing and holding plate (9) is smaller than that of the kneading circular groove (4), one side of the pressing and holding plate (9) is provided with a conveying belt (14), the conveying belt (14) is arranged obliquely upwards, the conveying belt (14) is arranged above the kneading circular groove (4), the total length of the radius length of the pressure plate (9) and the width of the conveying belt (14) is not more than the radius length of the kneading circular groove (4), the two sides of the conveying belt (14) are provided with connecting frames (15), the lower parts of the connecting frames (15) are connected with the base (1) through brackets (16), one side of the upper end of the connecting frame (15) is provided with a conveying platform (17), and the conveying platform (17) is arranged on the base (1).
8. The processing technology of the polypeptide marinated meat as claimed in claim 7, wherein a lower roller and an upper roller are respectively arranged at two ends of the conveying belt (14), and a second motor is connected to the end of the lower roller.
9. The processing technology of the polypeptide marinated meat as claimed in claim 3, wherein a discharge port is formed in one side wall of the kneading circular groove (4), a conveyor belt is arranged at the lower end of the discharge port and is arranged obliquely upwards, a conveying platform (17) is arranged on one side of the upper end of the conveyor belt, and the conveying platform (17) is arranged on the base (1).
CN201911236388.4A 2020-01-14 2020-01-14 Processing technology of polypeptide marinated meat Withdrawn CN111053199A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911236388.4A CN111053199A (en) 2020-01-14 2020-01-14 Processing technology of polypeptide marinated meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911236388.4A CN111053199A (en) 2020-01-14 2020-01-14 Processing technology of polypeptide marinated meat

Publications (1)

Publication Number Publication Date
CN111053199A true CN111053199A (en) 2020-04-24

Family

ID=70300098

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911236388.4A Withdrawn CN111053199A (en) 2020-01-14 2020-01-14 Processing technology of polypeptide marinated meat

Country Status (1)

Country Link
CN (1) CN111053199A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112205584A (en) * 2020-09-30 2021-01-12 安徽祈发食品有限责任公司 Preparation method of marinated meat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112205584A (en) * 2020-09-30 2021-01-12 安徽祈发食品有限责任公司 Preparation method of marinated meat

Similar Documents

Publication Publication Date Title
CN105211930A (en) A kind of smoke instant abalone and processing method thereof
CN107410905A (en) A kind of processing method of the Spiced beef of unique flavor
CN101006804A (en) An antiseptic fresh-keeping technology of microwave sterilized and nitrogen packed bean product
CN111053199A (en) Processing technology of polypeptide marinated meat
CN104770774A (en) Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof
CN107865360A (en) A kind of pickling process of low nitrite pickled turnip
CN105532917B (en) Instant succulent frozen dried bean curd and preparation method thereof
CN104770764A (en) Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof
CN105231430A (en) Processing method of spicy pleurotus eryngii
CN103478661A (en) Pickled Chinese cabbage processing method
CN104770763A (en) Refreshing and detoxifying raw fish slice containing mung beans and preparation method thereof
KR102128159B1 (en) Preparation Method of Dried Bulbs and Tubers with Good Restoration and Preservation, And Dried Bulbs and Tubers thereby
CN102283389B (en) Mechanized production method for convenient instant meat swallow shreds
CN113796511A (en) Production process flow of snail rice noodle soup base
CN106472981A (en) A kind of dragon fruit is absolutely dry face and its manufacture craft
CN102919623A (en) Instant steamed rice roll (steamed vermicelli roll) capable of being steamed in short time
CN104997072A (en) Processing technology for instant vacuum-packed snail-meat and product
KR100347843B1 (en) Method for processing squid and processed product thereof
FR2618304A1 (en) PROCESS FOR BLACKING FOOD PASTA, ESPECIALLY FROZEN PASTES SUCH AS TORTELLINI, RAVIOLIS AND THE LIKE AND THE FOOD PRODUCTS OBTAINED THEREBY
CN203563648U (en) Mechanical device for producing juice-peach-flavored solid beverage
KR102624739B1 (en) Kimchi powder manufacturing method with uniform taste and easy manufacturing process and kimchi powder manufactured through this method
CN103766783A (en) Production method for freeze-dried composite fruit
KR102624740B1 (en) Kimchi core manufacturing method with uniform taste and easy manufacturing process and kimchi core manufactured through this method
CN108783286A (en) A kind of production method of packaging river snails rice noodle spiral shell meat
CN107874181A (en) A kind of zi ba pepper and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20200424