CN111418773A - Process method for steaming meat under high pressure - Google Patents
Process method for steaming meat under high pressure Download PDFInfo
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- CN111418773A CN111418773A CN202010274578.1A CN202010274578A CN111418773A CN 111418773 A CN111418773 A CN 111418773A CN 202010274578 A CN202010274578 A CN 202010274578A CN 111418773 A CN111418773 A CN 111418773A
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- meat
- pressure
- steaming
- pressure steam
- steam boiler
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- 235000013372 meat Nutrition 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000010025 steaming Methods 0.000 title claims abstract description 20
- 235000013622 meat product Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 210000003195 fascia Anatomy 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 3
- 235000015177 dried meat Nutrition 0.000 claims description 17
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 241000628997 Flos Species 0.000 description 12
- 235000015097 nutrients Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process method for steaming meat at high pressure, which comprises the following steps of S1: removing fat and fascia visible on the surface of the fresh meat, and washing the fresh meat to remove impurities on the surface of the meat; s2: placing the meat without fat and fascia in a high-pressure steam boiler, and steaming and boiling the meat for 30-60 minutes in a water-proof way at the temperature of 105-121 ℃; s3: taking out the cooked meat, cooling the cooked meat, and molding the meat after cooling; s4: and (4) frying the formed meat, flavoring and drying to form the meat product. According to the invention, the meat is cooked in a high-pressure cooking mode, so that the meat is prevented from being soaked in water for a long time, the production efficiency is improved, the taste of the product is improved, and the nutrition loss of the meat product is avoided.
Description
Technical Field
The invention relates to the field of food processing, in particular to a process method for steaming meat under high pressure.
Background
With the improvement of living standard of people, meat products such as dried meat slices, dried meat floss and the like have the advantages of long quality guarantee period, rich nutrition, unique taste, fast eating and the like, and are popular with consumers.
The traditional production method of dried meat floss and dried meat products at present is to boil fresh meat with water of 100 ℃ for 90-180 minutes, and then to cut, fry and season, dry and the like the cooked meat to prepare dried meat or dried meat floss. However, in the traditional method, the meat needs to be soaked in water for a long time, so that the efficiency of producing meat products cannot be improved, the time is long, the energy consumption is high, and the water-soluble protein in the meat is easily dissolved in water, so that the meat tastes poor, the protein in the meat is lost, and the nutrition is lost.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the production method of the high-pressure cooking meat product, the meat is cooked in a high-pressure cooking mode, the meat is prevented from being soaked in water for a long time, the cooking time can be shortened to 1/3, the taste of the product is improved, and the nutrition loss of the meat product is avoided.
The purpose of the invention is realized by adopting the following technical scheme:
a process method for steaming meat under high pressure comprises the following steps:
s1: removing fat and fascia visible on the surface of the fresh meat, and washing the fresh meat to remove impurities on the surface of the meat;
s2: placing the meat without fat and fascia in a high-pressure steam boiler, and steaming and boiling the meat for 30-60 minutes in a water-proof way at the temperature of 105-121 ℃;
s3: taking out the cooked meat, cooling the cooked meat, and molding the meat after cooling;
s4: and (4) frying the formed meat, flavoring and drying to form the meat product.
Further, the fresh meat is beef, mutton or pork.
Further, the cooling method is natural cooling, or the meat is put into a refrigeration house for cooling.
Further, the pressure in the high-pressure steam cooker is maintained between 0.03Mpa and 0.105 Mpa.
Furthermore, an air inlet duct is arranged above the pot body of the high-pressure steam pot, and a water discharge duct is arranged below the pot body.
Further, the thickness of the fresh meat is 5 cm-10 cm.
Further, the meat cooking method in step S2 is:
s21: heating by a high-pressure steam boiler;
s22: placing meat in a perforated stainless steel plate, stacking the perforated stainless steel plate filled with meat on a frame, and pushing into a high-pressure steam boiler;
s23: introducing steam into the air inlet guide pipe above the high-pressure steam boiler, and opening the drainage guide pipe below the boiler body to drain condensed water in the boiler;
s24: gradually increasing the temperature and the pressure in the high-pressure steam boiler, and keeping the temperature in the high-pressure steam boiler between 105 and 121 ℃ to ensure that the meat is cooked in the high-pressure steam boiler for 30 to 60 minutes.
Further, the shaping process in step S3 is a slitting or slicing process for forming a jerky product, or a pressing and loosening process for forming a dried meat floss product.
Compared with the prior art, the invention has the beneficial effects that:
the method for producing the meat product adopts a high-pressure steam cooking mode to cook the meat, so that the meat can be prevented from being soaked in water, the taste of the meat product is improved, and the loss of nutrient substances in the meat can be avoided; meanwhile, the high-temperature cooking mode can shorten the cooking time, thereby improving the production efficiency of the meat product.
Drawings
FIG. 1 is a schematic flow diagram of the process for high-pressure steaming meat according to the present invention.
Detailed Description
The present invention will be further described with reference to the accompanying drawings and the detailed description, and it should be noted that any combination of the embodiments or technical features described below can be used to form a new embodiment without conflict.
A process method for steaming meat under high pressure can be used for preparing meat products such as dried meat floss or jerky, and can shorten the steaming time of the meat products and improve the processing and preparing efficiency of the meat products by a high-pressure steaming mode; meanwhile, the nutrient loss of the meat can be avoided, so that the meat product has better taste.
Example one
Referring to fig. 1, the high-temperature cooking production method for making the dried meat floss comprises the following steps:
step S1: selecting proper fresh meat, removing fat and fascia visible on the surface of the fresh meat, and only keeping the lean meat part of the fresh meat to ensure the mouthfeel of the meat product. Secondly, the fresh meat is washed to remove impurities and blood on the surface of the meat, and the washing mode replaces the traditional soaking mode, so that the influence on the taste of the meat and even the loss of nutrient elements of the meat caused by the long-term soaking of the meat in water is avoided.
The fresh meat can be beef, pork or mutton, and the corresponding meat product can be generated according to actual requirements, wherein the types of the fresh meat are not limited.
Step S2: and cutting the meat without the fat and the fascia into blocks, and keeping the thickness of the fresh meat between 5cm and 10cm, so that the influence of over-thickness on subsequent cooking time is avoided, and the influence of over-thinness on the taste of the meat product is also avoided.
Meat is placed in a high-pressure steam boiler, an air inlet guide pipe is arranged above a boiler body of the high-pressure steam boiler, high-temperature steam is introduced into the high-pressure steam boiler through the air inlet guide pipe, the pressure of 0.03 Mpa-0.105 Mpa is formed in the steam boiler, and the meat is steamed and cooked in the boiler body for 30-60 minutes in a high-temperature and high-pressure environment of 105-121 ℃, so that the meat is steamed and cooked more quickly compared with the traditional water boiling method
The meat cooking method comprises the following steps:
step S21: heating by a high-pressure steam boiler;
step S22: after the high-pressure steam boiler is preheated, putting the meat in a stainless steel tray, and then putting the stainless steel tray filled with the meat in the high-pressure steam boiler; wherein the stainless steel plate is provided with a plurality of small openings, so that blood water formed by cooking meat in the cooking process can drip from the openings, and the meat is prevented from being soaked in water.
Step S23: the steam is introduced into the air inlet conduit above the high-pressure steam boiler to gradually form a high-pressure high-temperature state in the steam boiler, and meanwhile, the drainage conduit below the boiler body is opened to drain the condensed water in the boiler.
Step S24: gradually increasing the temperature and the pressure in the high-pressure steam cooker, keeping the temperature in the high-pressure steam cooker between 105 and 121 ℃, and cooking the meat in the high-pressure steam cooker for 30 to 60 minutes to ensure that the meat blocks are completely cooked or muscle fibers are separated.
The meat is prevented from being soaked in water in the whole cooking process, and the nutrient loss of the meat caused by the protein of the meat dissolved in water can be avoided.
Step S3: the cooked meat is taken out and cooled, natural cooling can be performed, or the meat is placed into a refrigeration house to be cooled, the cooked meat is cooled, the meat juice can be locked, the meat is prevented from being soaked in water, and the taste of the meat product can be improved. In the embodiment, the meat product of the dried meat floss is prepared, so that the dried meat floss is formed by cooling the meat and then pressing and shredding the meat blocks. The process of loosening and shredding is the same as the conventional process, and will not be described in detail.
Step S4: frying the dried meat floss, adding the seasoning, frying the dried meat floss to be tasty, and further drying the dried meat floss to obtain the finished product of the dried meat floss.
Example two
The present embodiment provides a high-temperature cooking production method for making jerky, which is an improvement on the first embodiment, wherein step S1 is the same as step S2, and step S3: and after the meat is cooled, cutting the meat, and slicing, slitting or dicing the meat according to the food specification to form the shape of the jerky. Step S4 in this embodiment is the same as step S4 in the first embodiment, and the molded jerky is fried, flavored and dried to form a jerky finished product.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (8)
1. A process method for steaming meat under high pressure is characterized by comprising the following steps:
s1: removing fat and fascia visible on the surface of the fresh meat, and washing the fresh meat to remove impurities on the surface of the meat;
s2: placing the meat without fat and fascia in a high-pressure steam boiler, and steaming and boiling the meat for 30-60 minutes in a water-proof way at the temperature of 105-121 ℃;
s3: taking out the cooked meat, cooling the cooked meat, and molding the meat after cooling;
s4: and (4) frying the formed meat, flavoring and drying to form the meat product.
2. The process of high pressure steaming meat according to claim 1, wherein the fresh meat is beef, mutton or pork.
3. The process of high pressure steaming meat according to claim 1, wherein the cooling method is natural cooling or cooling the meat in a freezer.
4. The process of autoclaving meat as set forth in claim 1, wherein the pressure in said autoclave is maintained between 0.03Mpa and 0.105 Mpa.
5. The process of high-pressure steaming meat as claimed in claim 1, wherein an air inlet duct is provided above the pot body of the high-pressure steam pot, and a water discharge duct is provided below the pot body.
6. The process of high pressure steaming meat according to claim 1, wherein the thickness of the fresh meat is 5cm to 10 cm.
7. The process of high-pressure steaming meat according to claim 1, wherein the meat steaming method in step S2 is:
s21: heating by a high-pressure steam boiler;
s22: placing meat in a perforated stainless steel plate, stacking the perforated stainless steel plate filled with meat on a frame, and pushing into a high-pressure steam boiler;
s23: introducing steam into the air inlet guide pipe above the high-pressure steam boiler, and opening the drainage guide pipe below the boiler body to drain condensed water in the boiler;
s24: gradually increasing the temperature and the pressure in the high-pressure steam boiler, and keeping the temperature in the high-pressure steam boiler between 105 and 121 ℃ to ensure that the meat is cooked in the high-pressure steam boiler for 30 to 60 minutes.
8. The process of high-pressure steaming meat as claimed in claim 1, wherein the shaping process in step S3 is a slitting or slicing process for forming dried meat products, or a pressing and shredding process for forming dried meat products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010274578.1A CN111418773A (en) | 2020-04-09 | 2020-04-09 | Process method for steaming meat under high pressure |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010274578.1A CN111418773A (en) | 2020-04-09 | 2020-04-09 | Process method for steaming meat under high pressure |
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| Publication Number | Publication Date |
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| CN111418773A true CN111418773A (en) | 2020-07-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010274578.1A Pending CN111418773A (en) | 2020-04-09 | 2020-04-09 | Process method for steaming meat under high pressure |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068790A (en) * | 2021-05-12 | 2021-07-06 | 董平平 | Beef high-pressure cooking method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN206354880U (en) * | 2016-10-09 | 2017-07-28 | 深圳市蒸妙科技有限公司 | A kind of steam copper of top air inlet |
-
2020
- 2020-04-09 CN CN202010274578.1A patent/CN111418773A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN206354880U (en) * | 2016-10-09 | 2017-07-28 | 深圳市蒸妙科技有限公司 | A kind of steam copper of top air inlet |
Non-Patent Citations (2)
| Title |
|---|
| 杜连启: "《休闲食品加工技术》", 30 April 2013, 金盾出版社 * |
| 黄志杰等: "《家庭养生保健大全》", 30 April 1997, 湖北科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068790A (en) * | 2021-05-12 | 2021-07-06 | 董平平 | Beef high-pressure cooking method |
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Application publication date: 20200717 |
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