CN111227163A - Processing method and device of meat composite food - Google Patents
Processing method and device of meat composite food Download PDFInfo
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- CN111227163A CN111227163A CN202010256436.2A CN202010256436A CN111227163A CN 111227163 A CN111227163 A CN 111227163A CN 202010256436 A CN202010256436 A CN 202010256436A CN 111227163 A CN111227163 A CN 111227163A
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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
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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Abstract
The invention discloses a processing method of a meat composite food, the composite food comprises a meat component and a vegetable component, and the processing method comprises the following steps: pre-treating the meat component and the vegetable component separately; treating the meat component with a flowing gas stream at 70-100 ℃ for a preset time; adding the vegetable ingredients within 1-5 min before the preset time is reached to form mixed ingredients; treating the mixed components with a non-flowing air flow at 135-155 ℃ for 20-150 s to obtain a preform; and sterilizing the package, and filling the package under an aseptic condition to obtain the composite food. The processing method provided by the embodiment of the invention can effectively sterilize while reducing the loss of food nutrient substances.
Description
Technical Field
The invention relates to food processing, in particular to a processing method and a processing device of meat composite food.
Background
Although the variety of food is increased in the market, the meat food is popular with consumers due to the rich variety and various tastes. Often, the meat food is singly eaten, nutrition imbalance is easily caused, moreover, the meat food has heavy fishy smell, and in order to remove the fishy smell, high-salt long-time pickling is usually carried out, or in the cooking process, the meat food is covered by pungent seasonings such as hot pepper, garlic and the like, and even additives are used. Although the fishy smell is reduced to a certain extent, the treatment methods cause the loss of nutrient elements, and the use of excessive seasonings and additives is harmful to the health.
Disclosure of Invention
In order to solve the technical problems, the embodiment of the invention provides a processing method and a processing device of a meat composite food.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the embodiment of the invention provides a processing method of a meat composite food, the meat composite food comprises a meat component and a vegetable component, and the processing method comprises the following steps:
pre-treating the meat component and the vegetable component separately;
treating the meat component with a flowing gas stream at 70-100 ℃ for a preset time;
adding the vegetable ingredients within 1-5 min before the preset time is reached to form mixed ingredients;
treating the mixed components with a non-flowing air flow at 135-155 ℃ for 20-150 s to obtain a preform;
and sterilizing the package, and filling the preformed product into the package under an aseptic condition to obtain the composite food.
Further, in the pre-treating the meat component and the vegetable component separately, the processing method further comprises:
separately washing the meat component and the vegetable component;
cutting the meat component and/or the vegetable component.
Further, in the process of treating the meat ingredients with flowing air flow at 70-100 ℃ for a preset time, the processing method further comprises the following steps: the water content of the flowing air flow is 20-255 g/kg within 50% -100% of the preset time.
Further, in the process of sterilizing the package and filling the package under aseptic conditions, the processing method further comprises:
adding a flavoring agent to said preform, mixing said flavoring agent with said preform, filling said package with said mixture of flavoring agent and said preform; the flavoring agent comprises salt.
Further, in the process of sterilizing the package and filling the package under aseptic conditions, the processing method further comprises:
filling said package with said preform, preparing additional flavoring agents, and packaging said flavoring agents individually, said flavoring agents including salt.
Further, the meat includes at least one of fish, pork, mutton, poultry, beef, and animal viscera.
Further, the vegetable component includes at least one of leaves, rhizomes, beans, mushrooms, melons and fruits.
Further, in the process of treating the meat ingredients with flowing air flow at 70-100 ℃ for a preset time, the processing method further comprises the following steps: the ratio of the flowing gas flow inflow speed to the flowing gas flow outflow speed is 1: 0.8-1: 1.
further, the preset time is 10-80 min.
An embodiment of the invention further provides an apparatus for processing any one of the above composite food products, comprising a food tank for processing the meat component with a flowing gas stream at 70-100 ℃ for a predetermined time, the food tank comprising a tank body, an inlet pipe and an outlet pipe, the inlet pipe being located at the bottom of the tank body and the outlet pipe being located at the top of the tank body.
The embodiment of the invention provides a processing method and a processing device of a meat composite food, wherein a flowing air flow at 70-100 ℃ is used for processing meat components, so that the meat components are cured and fishy smell is removed, and the interference of the two components in taste is reduced after the meat components are mixed with vegetable components. And treating the mixed components for 20-150 seconds by using a non-flowing air flow at 135-155 ℃, further accelerating the curing of meat components and vegetable components, and performing high-temperature rapid treatment, so that the loss of food nutrient substances can be reduced, and the mixed components can be effectively sterilized.
Drawings
FIG. 1 is a schematic diagram of a food can for processing a meat component according to an embodiment of the present invention.
Reference numerals:
a food can 10; an inlet pipe 11; an outlet pipe 12; a tank 13; and a heat-insulating shell 14.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the drawings of the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention, belong to the scope of protection of the invention.
The embodiment of the invention provides a processing method of a meat composite food, the composite food comprises a meat component and a vegetable component, and the processing method comprises the following steps:
step S10, respectively preprocessing meat components and vegetable components;
step S20, treating the meat ingredients with flowing air flow at 70-100 ℃ for a preset time;
step S30, adding vegetable ingredients within 1-5 min before reaching the preset time to form mixed ingredients;
step S40, treating the mixed components for 20-150S by using a non-flowing air flow at 135-155 ℃ to obtain a preformed product;
and step S50, sterilizing the package, and filling the preformed product into the package under the aseptic condition to obtain the composite food.
In the embodiment of the invention, the meat component is treated by the flowing air flow at 70-100 ℃, so that the meat component is cured, the fishy smell is removed, and the interference on the mouthfeel of the two components is reduced after the meat component is subsequently mixed with the vegetable component. And treating the mixed components for 20-150 seconds by using a non-flowing air flow at 135-155 ℃, further accelerating the curing of meat components and vegetable components, and performing high-temperature rapid treatment, so that the food can be effectively sterilized, and the nutrient components and the flavor and taste of the food materials can be kept as far as possible while the loss of food nutrient substances is reduced.
Further, in step S20, the flowing air current means that the air current flows in and out simultaneously in the food can containing the food. Preferably, the ratio of the flowing gas stream inflow velocity to the flowing gas stream outflow velocity is 1: 0.8-1: 1. in step S40, the non-flowing air flow refers to the air flow that cannot enter the food can containing the food.
In some embodiments of the invention, step S10: in the process of separately pretreating the meat component and the vegetable component, the processing method further comprises:
step S11, respectively cleaning the meat component and the vegetable component;
step S12, cutting the meat component and/or the vegetable component.
The pretreatment process for the meat component and the vegetable component may be the same, and specifically, the meat component and the vegetable component are separately washed and separately cut, and the cut shapes may be granular, minced, strip, block, etc. The cutting process may not be required as necessary, that is, step S12 may be eliminated as necessary.
The pretreatment process does not need to carry out fishy smell removal treatments such as pickling and adsorption.
In some embodiments of the present invention, the processing method further comprises, during the step of treating the meat component with a flowing gas stream at 70-100 ℃ for a predetermined time: the water content of the flowing air flow is 20-255 g/kg within 50-100% of the preset time.
Further, the preset time is 10-80 min, and the specific time selection can be adjusted according to the requirements of the taste and the curing difficulty of the meat.
Within the preset time of 50% -100%, namely within the latter half of the pretreatment time, the meat component needs to be treated by using a lower-humidity air flow, such as an air flow with a water content of 20-255 g/kg (weight of water/weight of air flow), so as to properly reduce the water content in the meat component, reduce subsequent interference on the taste of the vegetable component, and also be beneficial to maintaining the appearance of the meat component and the appearance of the subsequently added vegetable component, so that the food has higher quality.
Preferably, in the preset time of 0-49%, namely in the first half of the pretreatment time, the air flow with the humidity 2-3 times of that of the air flow in the second half of the pretreatment time is adopted for treatment, namely the air flow with the humidity 40-770 g/kg is adopted. The air flow can be air flow, which is more favorable for removing fishy smell. For example: and when the pretreatment time is 10min, adopting higher-humidity airflow within 0-4 min, and adopting lower-humidity airflow within 6-10 min.
In some embodiments of the invention, during sterilization of the package and filling of the package under aseptic conditions, the method of processing further comprises:
adding a flavoring agent to the preform, mixing the flavoring agent with the preform, and filling the package with the mixture of the flavoring agent and the preform; the flavoring agent comprises salt (salt refers to edible salt NaCl).
In this example, the flavoring agent is packaged with the pre-form. The flavoring agent may also comprise edible oil, bean paste, cortex Cinnamomi Japonici powder, Perillae herba powder, fructus Zanthoxyli powder, Capsici fructus powder, etc. The salt content of the flavoring agent is selected according to taste, and no excessive addition is needed.
In other embodiments of the present invention, during sterilization of the package and filling of the package under aseptic conditions, the method of processing further comprises:
filling the package with the preform, preparing flavoring agent, and packaging the flavoring agent separately.
In this embodiment, the flavoring agents may be packaged separately from the preforms, so that the same preform may be provided with different flavors of flavoring agents.
In some embodiments of the invention, the meat comprises at least one of fish, pork, lamb, poultry, beef, animal viscera.
The fish meat may be freshwater fish or sea fish, and the animal viscera include, but are not limited to, heart, liver, intestine, tripe, etc.
In some embodiments of the invention, the vegetable ingredients include at least one of leafs, rhizomes, legumes, mushrooms, melons and fruits.
The leaf vegetables include herba Spinaciae, caulis et folium Chrysanthemi Segeti, lettuce, green vegetables, herba Tamarindi Indicae, caulis et folium Brassicae Capitatae, etc. The rhizomes include rhizoma Nelumbinis, rhizoma Solani Tuber osi, Germinatus Phragmitis, radix Dauci Sativae, and radix Raphani. The beans include semen glycines, semen Pisi Sativi, semen Phaseoli vulgaris, semen lablab album, semen Ciceris Arietini, semen Sojae Atricolor, semen Phaseoli Radiati, semen Phaseoli, etc. The mushroom includes Lentinus Edodes, Pleurotus Ostreatus, Hericium Erinaceus, Agrocybe cylindracea, Lentinus Edodes, and Boletus edulis. The melon and fruit includes tomato, cucumber, apple, pear, peach, etc.
An embodiment of the present invention further provides an apparatus for processing any one of the above-mentioned composite food, the apparatus comprising a food can for processing a meat component with a flowing gas stream at 70-100 ℃ for a predetermined time, as shown in fig. 1, the food can 10 comprising a can body 13, an inlet pipe 11 and an outlet pipe 12. Further, the inlet pipe 11 is located at the bottom of the tank 13 and serves as an air inlet, and the outlet pipe 12 is located at the top of the tank 13 and serves as an air outlet. The arrows in fig. 1 point in the direction of the non-air flow.
Further, the inlet pipe 11 and the outlet pipe 12 may be provided with on-off valves, respectively, which are opened simultaneously when the flowing air is used and closed when the non-flowing air is used, respectively.
Further, the food can 10 further includes a heat-insulating shell 14, and the heat-insulating shell 14 is located outside the can body 13. For keeping the tank 13 warm.
The technical solution of the present invention is further described below with reference to specific examples, and it should be understood that the present invention is not limited to the following examples.
Example one
The raw materials were prepared in the amount of 10kg in Table 1, the meat component was cut into pieces of about 3cm by 3cm, the carrot in the vegetable component was also cut into pieces or pieces of similar size, and the corn was peeled corn.
The meat component is treated with a flowing gas stream having a water content of 780g/kg at 90 deg.C for 21min, with an inflow rate of 100mL/min and an outflow rate of 90 mL/min for the food tank. Then reducing the humidity of the air flow to 200g/kg, continuing the treatment for 18min, then adding the vegetable components, and continuing the treatment for 2 min. Finally, raising the temperature of the airflow to 145 ℃, closing an outlet pipe of the food can, and treating for 50s to obtain a preform; and (3) mixing flavoring agents formed by mixing chili powder, salt, edible oil, pepper powder and the like into the preformed product, sterilizing the package, and filling the mixed components of the preformed product and the flavoring agents into the package under an aseptic condition to obtain the composite food.
TABLE 1
Example two
The raw materials were prepared in the amount of 10kg in total according to the ingredients in Table 2, and the meat ingredients were cut into pieces of about 3cm by 3cm, and the vegetable ingredients, except for corn and peas, were cut into pieces or pieces of similar size.
Treating the meat component with a flowing gas stream at 80 deg.C and water content of 680g/kg for 35min, wherein the inflow rate of the flowing gas stream in the food tank is 100mL/min and the outflow rate of the flowing gas stream is 90 mL/min. Then the humidity of the air flow is reduced to 160g/kg, the treatment is continued for 33min, and then the vegetable ingredients are added, and the treatment is continued for 2 min. Finally, raising the temperature of the airflow to 145 ℃, closing an outlet pipe of the food can, and treating for 50s to obtain a preform; and (3) mixing flavoring agents formed by mixing chili powder, salt, edible oil, pepper powder and the like into the preformed product, sterilizing the package, and filling the mixed components of the preformed product and the flavoring agents into the package under an aseptic condition to obtain the composite food.
TABLE 2
EXAMPLE III
The raw materials are prepared according to the components in Table 3, 10kg in total, the meat component is cut into 3cm by 3cm blocks, the vegetables component is tomato and flaky, and the needle mushroom is only separated.
Treating the meat component with a flowing gas stream at 80 deg.C and a water content of 600g/kg for 20min, wherein the inflow rate of the flowing gas stream in the food tank is 100mL/min and the outflow rate of the flowing gas stream is 90 mL/min. Then reducing the humidity of the air flow to 190g/kg, continuing the treatment for 19min, then adding the vegetable components, and continuing the treatment for 1 min. Finally, raising the temperature of the airflow to 145 ℃, closing an outlet pipe of the food can, and treating for 30s to obtain a preform; and (3) mixing flavoring agents formed by mixing chili powder, salt, edible oil, pepper powder and the like into the preformed product, sterilizing the package, and filling the mixed components of the preformed product and the flavoring agents into the package under an aseptic condition to obtain the composite food.
TABLE 3
Example four
The raw materials were prepared in the amount of 10kg in total according to the ingredients in table 4, and the meat ingredients were cut into pieces of about 3cm by 3cm, and the vegetable ingredients were also cut into pieces or pieces of similar size.
Treating the meat component with a flowing gas stream at 100 deg.C and water content of 810g/kg for 30min, wherein the flowing gas stream inflow rate in the food tank is 100mL/min and the flowing gas stream outflow rate is 90 mL/min. Then reducing the humidity of the air flow to 200g/kg, continuing to treat for 25min, then adding vegetable components, and continuing to treat for 5 min. Finally, raising the temperature of the airflow to 145 ℃, closing an outlet pipe of the food can, and treating for 50s to obtain a preform; and (3) mixing flavoring agents formed by mixing chili powder, salt, edible oil, pepper powder and the like into the preformed product, sterilizing the package, and filling the mixed components of the preformed product and the flavoring agents into the package under an aseptic condition to obtain the composite food.
TABLE 4
EXAMPLE five
The raw materials were prepared in the amount of 10kg in total according to the ingredients in table 5, and the meat ingredients were cut into pieces of about 3cm by 3cm, and the vegetable ingredients were also cut into pieces or pieces of similar size.
The meat component was treated with a flowing gas stream at 80 deg.C and a water content of 610g/kg for 21min, the flowing gas stream inflow rate in the food tank being 100mL/min and the flowing gas stream outflow rate being 90 mL/min. Then reducing the humidity of the air flow to 90g/kg, continuing the treatment for 19min, then adding the vegetable components, and continuing the treatment for 2 min. Finally, raising the temperature of the airflow to 145 ℃, closing an outlet pipe of the food can, and treating for 50s to obtain a preform; and (3) mixing flavoring agents formed by mixing chili powder, salt, edible oil, pepper powder and the like into the preformed product, sterilizing the package, and filling the mixed components of the preformed product and the flavoring agents into the package under an aseptic condition to obtain the composite food.
TABLE 5
The influence of the processing method of the invention on the product quality is further studied, and the method specifically comprises the following steps:
(1) retention of heat sensitive nutrients (vitamin B1).
(2) Furan is produced to demonstrate the lower levels of food by-products obtained by the process according to the invention.
(3) And (6) evaluating the mouthfeel.
Results of the experiment
(1) Vitamin B1 was used as a heat sensitive nutrient for evaluation and the experiment used a boost study.
Referring to the same ingredient food materials (including flavors) of examples one to five, 0.8mg/100g vitamin B1 was added beginning at step S20 and designated as example 1; vitamin B1, noted as example 2, was added at the same time as the vegetable was added, i.e. at step S30; the same ingredients as in examples one to five were cooked using a conventional cooking method and designated as comparative examples. Wherein, the cooking by the traditional cooking method refers to that meat components and vegetable components are steamed and cooked in a food pot in a closed environment with higher pressure and higher temperature (generally more than one atmosphere and the temperature is higher than 100 ℃), wherein, the meat components are also subjected to fishy smell removal treatment such as salting and the like during pretreatment.
The results of comparing example 1, example 2 and comparative example 1 with the results of experimental vitamin B1 retention are shown in table 6, where the retention results are calculated as the actual measured retention as a percentage of the theoretical amount when added.
TABLE 6
As can be seen from table 6, the processing methods of the present examples help to maintain higher levels of heat sensitive nutrients, particularly in vegetable ingredients, relative to conventional cooking methods.
(2) Experiment on amount of Furan produced
Furans formed in food products are harmful to humans, and it is therefore desirable that the furan content of the final food is low. Since long-chain polyunsaturated fatty acids (LC-PUFA) and vitamin C are precursors of furan, 0.028% of fish oil (rich in long-chain polyunsaturated fatty acids) and 0.09% of vitamin C were added to both the treatment methods of example 1 and comparative example above in order to measure the amount of furan production, wherein example 1 refers to the addition of fish oil and vitamin C at the beginning of step S20. And adding a reference example without adding fish oil and vitamin C (the processing method of the reference example is the processing method of the invention). The results are shown in Table 7.
TABLE 7
As is clear from Table 7, the food products obtained by the processing methods of the examples of the present invention had a significantly reduced amount of furan production.
(3) And (6) evaluating the mouthfeel.
Food materials of the same type and content are used, and compared with food cooked by the traditional cooking method, the food materials obtained by the processing method are selected according to the first selection example, the third selection example and the fifth selection example; under the condition of no distinguishing mark, 30 qualified persons to be tried are screened, the foods prepared by the two methods are respectively tried, and the following table is filled after the foods are tried. Wherein, in the evaluation of 'fishy smell' according to the scores, 1 to 2 scores represent that the fishy smell is heavy, 2 to 4 scores represent that the fishy smell is light, and 4 to 5 scores represent that the fishy smell is not. The evaluation of "flavor" means that when one looks at the taste, the meat component and the vegetable component contained in the food can be eaten, 1 to 2 points indicate that at most one component can be eaten, 2 to 4 points indicate that the meat component and at least one vegetable component can be eaten after more attempts and more thoughts are required, and 4 to 5 points indicate that all the components can be easily guessed. The appearance refers to that the food material types can be identified through visual observation, whether the food material types are similar to the reality or not is judged, 1-2 points represent that the food materials cannot be identified, 2-4 points represent that at most one food material can be identified, 4-5 points represent that at least 3 food materials can be identified, and the similarity with the reality is high.
The results of food evaluations using the process of the present invention are shown in tables 8 and 9, wherein table 8 indicates that flavoring agents were added, and table 9 indicates that no flavoring agents were added and only the taste of the food itself; the results of the evaluation of the food cooked using the conventional cooking method are shown in Table 10. Each value in tables 8 to 10 is the average value of all the persons who had been tasted.
TABLE 8
TABLE 9
As can be seen by comparing table 8 and table 10, the food products obtained using the processing method of the present example had superior sensory test results to food products cooked using the conventional cooking method. Moreover, after simple pretreatment, on the premise of no need of pickling and fishy smell removal, the processing method provided by the embodiment of the invention can effectively remove fishy smell, and as can be seen from comparison of tables 8 and 9, although the addition of the flavoring agent is helpful for removing fishy smell, the obtained food is basically free of fishy smell without the addition of the flavoring agent, so that the fishy smell removal of the food obtained by the processing method provided by the embodiment of the invention is not dependent on the flavoring agent.
Other structures and operations of the method and apparatus for processing a meat composite food according to the embodiment of the present invention will be understood and easily accomplished by those skilled in the art, and thus will not be described in detail.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention.
Claims (10)
1. A method for processing a composite meat food product, wherein the composite food product comprises a meat component and a vegetable component, the method comprising:
pre-treating the meat component and the vegetable component separately;
treating the meat component with a flowing gas stream at 70-100 ℃ for a preset time;
adding the vegetable ingredients within 1-5 min before the preset time is reached to form mixed ingredients;
treating the mixed components with a non-flowing air flow at 135-155 ℃ for 20-150 s to obtain a preform;
and sterilizing the package, and filling the preformed product into the package under an aseptic condition to obtain the composite food.
2. The method of claim 1, wherein the step of separately pre-treating the meat component and the vegetable component further comprises:
separately washing the meat component and the vegetable component;
cutting the meat component and/or the vegetable component.
3. The processing method of meat composite food according to claim 1, wherein the processing method further comprises the step of treating the meat component with a flowing gas stream at 70-100 ℃ for a predetermined time period: the water content of the flowing air flow is 20-255 g/kg within 50% -100% of the preset time.
4. The method of claim 1, wherein the method further comprises the steps of sterilizing the package and filling the package under aseptic conditions:
adding a flavoring agent to said preform, mixing said flavoring agent with said preform, filling said package with said mixture of flavoring agent and said preform; the flavoring agent comprises salt.
5. The method of claim 1, wherein the method further comprises the steps of sterilizing the package and filling the package under aseptic conditions:
filling said package with said preform, preparing additional flavoring agents, and packaging said flavoring agents individually, said flavoring agents including salt.
6. The method for processing a meat composite food as claimed in claim 1, wherein the meat includes at least one of fish, pork, mutton, poultry, beef, and animal viscera.
7. The method of claim 1, wherein the vegetable component comprises at least one of leaves, stems, beans, mushrooms, melons and fruits.
8. The processing method of meat composite food according to claim 1, wherein the processing method further comprises the step of treating the meat component with a flowing gas stream at 70-100 ℃ for a predetermined time period: the ratio of the flowing gas flow inflow speed to the flowing gas flow outflow speed is 1: 0.8-1: 1.
9. the processing method of the meat composite food as claimed in claim 1, wherein the predetermined time is 10-80 min.
10. An apparatus for processing a composite food product according to any one of claims 1 to 9, the apparatus comprising a food tank for processing the meat component with a flowing gas stream at 70-100 ℃ for a predetermined time, the food tank comprising a tank body, an inlet pipe at the bottom of the tank body and an outlet pipe at the top of the tank body.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1987003454A1 (en) * | 1985-12-03 | 1987-06-18 | Australian Meat And Livestock Corporation | Vacuum deodorization of meat |
| JPH08116862A (en) * | 1994-10-20 | 1996-05-14 | House Foods Corp | Heat processing of meat |
| CN105146235A (en) * | 2015-10-08 | 2015-12-16 | 青海泰柏特生物科技有限公司 | Method for killing microorganisms on surfaces of dry wolfberry fruits through circulating water vapor |
-
2020
- 2020-04-02 CN CN202010256436.2A patent/CN111227163A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1987003454A1 (en) * | 1985-12-03 | 1987-06-18 | Australian Meat And Livestock Corporation | Vacuum deodorization of meat |
| JPH08116862A (en) * | 1994-10-20 | 1996-05-14 | House Foods Corp | Heat processing of meat |
| CN105146235A (en) * | 2015-10-08 | 2015-12-16 | 青海泰柏特生物科技有限公司 | Method for killing microorganisms on surfaces of dry wolfberry fruits through circulating water vapor |
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