CN111616310A - 一种营养型速食肉类罐头加工方法 - Google Patents
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Abstract
本发明属于罐头加工技术领域，具体涉及一种营养型速食肉类罐头加工方法，包括以下步骤：(1)预处理；(2)腌制；(3)油炸；(4)斩拌；(5)装罐；(6)杀菌、封罐，油炸可以杀灭食品中的微生物，延长食品的货架期，同时可以改善食品风味，提高食品营养价值，赋予食品特有的金黄色泽；同时玉米粒和火龙果粒的加入，能够有效的改善整体的口感，并且同时提高罐头的营养。
Description
技术领域
本发明属于罐头加工技术领域，具体涉及一种营养型速食肉类罐头加工方法。
背景技术
随着居民生活水平的提高，出行、旅游不断增加，食品消费观念和方式正在悄然改变，很多家庭试图从厨房中解放出来，减少油烟污染，减轻家务劳动。罐头食品正以其方便、卫生、易储存的特点，适应了人们的日常需要，日益受到人们的欢迎。肉类罐头是一种罐装压缩肉糜，主要原料是猪肉、鸡肉或牛肉，加入淀粉、香辛料和其他食品添加剂制成。
随着人们生活水平的不断提供和生活节奏的逐渐加快，人们对饮食中健康的需求也逐渐递增，过去市场上肉类、蔬菜类和水果类的罐头，已经不能简单的作为填饱肚子的食物供上餐桌，人们需求一类更科学、更健康的罐头。
发明内容
针对现有技术中的问题，本发明的目的在于提供一种营养型速食肉类罐头加工方法。
为了实现上述目的，本发明采用以下技术方案予以实现：
一种营养型速食肉类罐头加工方法，包括以下步骤：
(1)预处理：选取猪肉50-60份、鸡肉10-20份、猪皮3-7份、玉米粒20-30 份、火龙果粒10-15份，清洗控水并沥干；
(2)腌制：将猪肉50-60份、鸡肉10-20份、猪皮3-7份与按重量份称取的黄酒、食盐、复合磷酸盐、姜粉加入到腌制容器内，进行腌制24～36h，腌制温度为0～5℃；
(3)油炸：将腌制完成的猪肉、鸡肉和猪皮表面裹上淀粉，然后进行油炸；
(4)斩拌：将上述油炸完成的肉与按重量份称取的蛋白粉、L-阿拉伯糖、增稠剂、木聚糖、香辛料、D-异抗坏血酸、食物纤维、植物提取液加入到斩拌机中进行斩拌，乳化；
(5)装罐：将斩拌好的原料送入定量灌装机，通过定量灌装机进行精准定量的装入每个罐内，灌装并按加入1.5～3重量份的香味油料、8～12重量份的调味料和0.03～0.05重量份的防腐剂，同时将20-30份玉米粒、10-15份的火龙果粒按比例装入相应的罐内；
(6)杀菌、封罐：将上述罐头加热，排气，封罐，杀菌冷却即可。
优选的，所述杀菌工艺是将真空封罐后的铁罐放入卧式杀菌锅中，温度 121℃，压力0.18Mpa下杀菌，50分钟。
优选的，所述防腐剂由以下成分及重量份组成：洋葱提取物20～30份、孜然提取物15～25份、磷酸肌肉醇0.01～0.03份、新橙皮甙双氢查尔酮0.05～0.1 份、茶多酚20～30份、天然蜂胶25～35份。
与现有技术相比，本发明具有以下技术效果：
油炸可以杀灭食品中的微生物，延长食品的货架期，同时可以改善食品风味，提高食品营养价值，赋予食品特有的金黄色泽；同时玉米粒和火龙果粒的加入，能够有效的改善整体的口感，并且同时提高罐头的营养。
附图说明
图1为本发明提供的定量灌装机结构示意图；
图2为本发明的灌装装置示意图；
图中：1、粉碎箱；2、粉碎装置；3、螺栓输送机；4、称重装置；5、灌装装置；6、出料口；7、安装架；8、灌装盒；9、进料口；10、出料装置；11、上料盒；12、驱动电机；13、粉碎辊；14、驱动轴；15、称重传感器；16、连接杆；17、推杆电机；18、推杆；19、推料板；20、电磁阀门；21、灌装口。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体附图，进一步阐明本发明。
需要说明的是，在本发明中，当元件被称为“固定于”另一个元件，它可以直接在另一个元件上或者也可以存在居中的元件。当一个元件被认为是“连接”另一个元件，它可以是直接连接到另一个元件或者可能同时存在居中元件。本文中所使用的术语“垂直的”、“水平的”、“左”、“右”以及类似的表述只是为了说明的目的，并不表示是唯一的实施方式。
除非另有定义，本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的，不是旨在限制本发明。本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
实施例1
一种营养型速食肉类罐头加工方法包括以下步骤：
(1)预处理：选取猪肉55份、鸡肉18份、猪皮5份、玉米粒25份、火龙果粒14份，清洗控水并沥干；
(2)腌制：将猪肉55份、鸡肉18份、猪皮5份与按重量份称取的黄酒、食盐、复合磷酸盐、姜粉加入到腌制容器内，进行腌制24h，腌制温度为5℃；
(3)油炸：将腌制完成的猪肉、鸡肉和猪皮表面裹上淀粉，然后进行油炸；
(4)斩拌：将上述油炸完成的肉与按重量份称取的蛋白粉、L-阿拉伯糖、增稠剂、木聚糖、香辛料、D-异抗坏血酸、食物纤维、植物提取液加入到斩拌机中进行斩拌，乳化；
(5)装罐：将斩拌好的原料送入定量灌装机，通过定量灌装机进行精准定量的装入每个罐内，灌装并按加入1.5～3重量份的香味油料、8～12重量份的调味料和0.03～0.05重量份的防腐剂，同时将20-30份玉米粒、10-15份的火龙果粒按比例装入相应的罐内；
(6)杀菌、封罐：将上述罐头加热，排气，封罐，杀菌冷却即可。
优选的，所述杀菌工艺是将真空封罐后的铁罐放入卧式杀菌锅中，温度 121℃，压力0.18Mpa下杀菌，50分钟。
优选的，所述防腐剂由以下成分及重量份组成：洋葱提取物225份、孜然提取物19份、磷酸肌肉醇0.02份、新橙皮甙双氢查尔酮0.07份、茶多酚25份、天然蜂胶25份。
实施例2
与实施例1相同之处不在重述，与实施例1不同之处在于：
所述定量灌装机包括粉碎箱1、粉碎装置2、螺栓输送机3、称重装置4和灌装装置5，所述粉碎箱1中设置有粉碎装置2，所述粉碎箱1连接螺旋输送机 3，所述螺旋输送机3的出料口6连接灌装装置5，所述灌装装置5上设置有称重装置4，所述称重装置4通过安装架7固定在螺旋输送机3上，所述灌装装置 5包括灌装盒8，所述灌装盒8左侧设置有进料口9，所述螺旋输送机3的出料口6搁置在灌装盒8的进料口9中，所述灌装盒8中设置有出料装置10。
进一步的，所述粉碎箱1顶端设置有上料盒11，所述粉碎装置2包括驱动电机12和粉碎辊13，所述驱动电机12设置在粉碎箱1侧壁，所述驱动电机12 的驱动轴14上设置有粉碎辊13。
进一步的，所述称重装置4包括称重传感器15，所述称重传感器15设置在安装架7上，所述称重传感器15上通过连接杆16安装有灌装盒8。
进一步的，所述出料装置10包括推杆电机17，所述推杆电机17固定在灌装盒8上，所述推杆电机17的推杆18上设置有推料板19。
进一步的，所述螺旋输送机3的出料口6上设置有电磁阀门20，所述灌装盒8底端的灌装口21上也设置有电磁阀门20。
工作原理：本发明涉及一种肉罐头加工生产肉类定量灌入装置，使用时，将原料通过粉碎箱1的上料盒11加入粉碎箱1中，进行进一步的粉碎搅拌，使其混合更加均匀，通过粉碎箱1中的粉碎装置2中的驱动电机12工作，驱动电机12工作带动驱动轴14和粉碎辊13转动，粉碎辊13转动对原料进行粉碎，粉碎后原料进入螺旋输送机3，螺旋输送机3的出料口6上的电磁阀门20打开，原料通过出料口6进入灌装盒8中，接着称重装置4中的称重传感器15对灌装装置5进行称重操作，当灌装装置5的重量达到设定值时，出料口6上的电磁阀门20关闭，接着灌装口21上的电磁阀门20打开，同时灌装盒8上的出料装置10中的推杆电机17工作，推杆电机17工作推动推杆18和推料板19下压将灌装盒8中的原料挤出灌装盒8进行灌装操作；
定量灌装机的设计，使原料能够实现精准的定量灌装，提高了整体的生产效率，而且保证灌装时量的精准。
以上显示和描述了本发明的基本原理、主要特征和本发明的特点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明的范围内。本发明要求保护的范围由所附的权利要求书及其等效物界定。
Claims (4)
1.一种营养型速食肉类罐头加工方法，其特征在于，包括以下步骤：
(1)预处理：选取猪肉50-60份、鸡肉10-20份、猪皮3-7份、玉米粒20-30份、火龙果粒10-15份，清洗控水并沥干；
(2)腌制：将猪肉50-60份、鸡肉10-20份、猪皮3-7份与按重量份称取的黄酒、食盐、复合磷酸盐、姜粉加入到腌制容器内，进行腌制24～36h，腌制温度为0～5℃；
(3)油炸：将腌制完成的猪肉、鸡肉和猪皮表面裹上淀粉，然后进行油炸；
(4)斩拌：将上述油炸完成的肉与按重量份称取的蛋白粉、L-阿拉伯糖、增稠剂、木聚糖、香辛料、D-异抗坏血酸、食物纤维、植物提取液加入到斩拌机中进行斩拌，乳化；
(5)装罐：将斩拌好的原料送入定量灌装机，通过定量灌装机进行精准定量的装入每个罐内，灌装并按加入1.5～3重量份的香味油料、8～12重量份的调味料和0.03～0.05重量份的防腐剂，同时将20-30份玉米粒、10-15份的火龙果粒按比例装入相应的罐内；
(6)杀菌、封罐：将上述罐头加热，排气，封罐，杀菌冷却即可。
2.根据权利要求1所述的营养型速食肉类罐头加工方法，其特征在于：所述杀菌工艺是将真空封罐后的铁罐放入卧式杀菌锅中，温度121℃，压力0.18Mpa下杀菌，50分钟。
3.根据权利要求1所述的营养型速食肉类罐头加工方法，其特征在于：所述防腐剂由以下成分及重量份组成：洋葱提取物20～30份、孜然提取物15～25份、磷酸肌肉醇0.01～0.03份、新橙皮甙双氢查尔酮0.05～0.1份、茶多酚20～30份、天然蜂胶25～35份。
4.根据权利要求1所述的营养型速食肉类罐头加工方法，其特征在于：所述定量灌装机包括粉碎箱、粉碎装置、螺栓输送机、称重装置和灌装装置，所述粉碎箱中设置有粉碎装置，所述粉碎箱连接螺旋输送机，所述螺旋输送机的出料口连接灌装装置，所述灌装装置上设置有称重装置，所述称重装置通过安装架固定在螺旋输送机上，所述灌装装置包括灌装盒，所述灌装盒左侧设置有进料口，所述螺旋输送机的出料口搁置在灌装盒的进料口中，所述灌装盒中设置有出料装置。
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