CN111657439A - Cold-eaten livestock and poultry meat food and preparation method thereof - Google Patents
Cold-eaten livestock and poultry meat food and preparation method thereof Download PDFInfo
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- CN111657439A CN111657439A CN202010655137.6A CN202010655137A CN111657439A CN 111657439 A CN111657439 A CN 111657439A CN 202010655137 A CN202010655137 A CN 202010655137A CN 111657439 A CN111657439 A CN 111657439A
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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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a livestock and poultry meat cold-eaten food which comprises the following components in parts by weight: 90-120 parts of livestock meat, 40-50 parts of spices, 30-40 parts of sauce, 30-40 parts of spice oil, 40-50 parts of marinade and 20-30 parts of seasonings, and simultaneously discloses a preparation method of a cold-eaten livestock meat food, which specifically comprises the following steps: 1) carrying out slowing treatment; 2) putting water in the container; 3) aromatizing; 4) cooking; 5) soaking; 6) strengthening; 7) cooling; 8) and (6) packaging. The invention belongs to the technical field of food processing, and particularly provides a brand-new cold-eaten livestock and poultry meat food and a preparation method thereof.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a livestock and poultry meat cold-eaten food and a preparation method thereof.
Background
The livestock and poultry meat cold-eaten food is popular with people due to the convenient fast-eating property and the special flavor, and the existing livestock and poultry meat cold-eaten food has various varieties and meets the requirements of different consumers. However, the traditional preparation method of the livestock meat food endows and inherits the traditional process and concept, and limits and solidifies the processing mode and development of the livestock meat to a certain extent, so that the basic process, the taste, the eating method, the nutritional ingredients of the same raw materials, the function and the like of the traditional sauce marinating are similar, and the characteristic improvement and the promotion of the taste of the cold-eaten livestock meat food are influenced.
Disclosure of Invention
Aiming at the situation, aiming at overcoming the defects in the traditional preparation method of livestock and poultry meat food, the invention provides brand-new cold-eaten livestock and poultry meat food and a preparation method thereof, adopts the personalized nutritional healthy meat product manufacturing technology, realizes the brand-new manufacturing process, enables the product to have more characteristics, embodies the personalized function and the flavor of the product in spicy, fragrant and fresh delicious leisure food, and lays a foundation for the future development of the livestock and poultry meat product food to the aspects of nutrition, functionalization and personalization.
The technical scheme adopted by the invention is as follows: the invention relates to a livestock and poultry meat cold-eaten food which comprises the following components in parts by weight: 90-120 parts of livestock and poultry meat, 40-50 parts of spices, 30-40 parts of sauce, 30-40 parts of spice oil, 40-50 parts of marinade and 20-30 parts of seasonings.
Further, the spice comprises the following components in parts by weight: 8-12 parts of star anise, 10-14 parts of cinnamon, 6-8 parts of radix angelicae, 3-6 parts of clove, 4-8 parts of liquorice, 3-6 parts of wrinkled gianthyssop herb, 12-16 parts of rhizoma kaempferiae, 3-6 parts of nutmeg, 4-8 parts of cardamom, 4-8 parts of amomum tsao-ko, 4-8 parts of amomum villosum, 4-8 parts of myrcia, 4-8 parts of long pepper, 4-8 parts of dried orange peel, 4-8 parts of elsholtzia, 4-8 parts of magnolia flower, 5-9 parts of dill, 4-6 parts of galangal, 4-6 parts of fructus aurantii, 4-8 parts of murraya paniculata, 3-6 parts of lemongrass and 4-6 parts of angelica.
Further, the sauce comprises the following components in parts by weight: 20-25 parts of fermented soybean paste, 6-8 parts of fermented bean curd, 4-6 parts of sesame paste, 15-20 parts of Pi county chilli sauce, 4-6 parts of yeast extract, 2-4 parts of chicken essence powder, 1-2 parts of maltol and 4-6 parts of monosodium glutamate.
Further, the perfume oil comprises the following components in parts by weight: 80-100 parts of peanut oil, 15-20 parts of thyme oil, 10-15 parts of nutmeg oil, 10-15 parts of costus oil, 20-30 parts of gardenia extract, 15-20 parts of bay leaf oil, 6-10 parts of clove bud oil, 12-14 parts of chive, 10-12 parts of ginger and 1-2 parts of salt.
Further, the marinade comprises the following components in parts by weight: 10-12 parts of star anise, 5-9 parts of cassia bark, 5-7 parts of clove, 2-4 parts of lysimachia foenum-graecum, 5-7 parts of lysimachia sikokiana, 10-12 parts of rhizoma kaempferiae, 10-12 parts of pepper, 1-3 parts of fennel, 45-55 parts of chive, 65-75 parts of ginger, 3-5 parts of fructus aurantii immaturus, 5-7 parts of dried lemon, 450-550 parts of yellow rice wine, 200-300 parts of soy sauce, 25-35 parts of sugar, 100-140 parts of refined salt, 25-35 parts of monosodium glutamate, 110-150 parts of peanut oil and 1.0-1.2 thousand parts of bone soup.
A preparation method of livestock and poultry meat cold-eaten food specifically comprises the following steps:
1) and (3) slowing treatment: taking out the livestock and poultry meat from the refrigerator, putting the livestock and poultry meat to be treated into a stainless steel tempering tank filled with saline water, wherein the water temperature is 30-40 ℃ in winter, the water temperature is 10-14 ℃ in summer and the salinity is 4-6 ℃, introducing compressed air into the tempering tank to enable the water and the livestock and poultry meat to be in a non-static state, accelerating the melting of ice, effectively removing possible attachments on the surface of the livestock and poultry meat, and reducing the breeding of bacteria and eliminating the bloody smell; the time of the slowing treatment is 12-16 hours, the livestock and poultry meat which is thoroughly slowed is fished out after the slowing treatment is finished, the livestock and poultry meat is transferred into a cleaning pool, the livestock and poultry meat is driven to move at a constant speed through a cleaning net, the surface of the livestock and poultry meat is thoroughly cleaned through multi-directional high-pressure water flow after being soaked and cleaned in a flowing water pool in the cleaning pool, the livestock and poultry meat is selected and sorted according to standard requirements, and the livestock and poultry meat which is qualified is confirmed to be put into a turnover basket for standby;
2) and (2) making water: boiling water in the pot, adding the selected qualified livestock and poultry meat, and blanching for different time according to different types of the livestock and poultry meat;
3) and (3) aromatizing: adding a certain amount of clear water and a spice into a stainless steel pool, heating to 90 ℃, pouring the livestock and poultry meat subjected to blanching and draining into the stainless steel pool for aromatizing and flavoring, keeping the water temperature in the stainless steel pool at over 75 ℃ for 30 minutes initially, keeping the overall temperature at 65-80 ℃ in the aromatizing process, keeping the aromatizing time in winter at 90-100 minutes, keeping the aromatizing time in summer at 80-90 minutes, taking out the livestock and poultry meat subjected to aromatizing, and draining the surface water;
4) cooking: putting the marinade into a boiling marinating pot, adding seasonings, adjusting the pressure to 0.3mp for boiling, then boiling the aromatized livestock and poultry meat quantitatively with strong fire for 1-5 minutes, stopping the fire, and setting the boiling time according to different characteristics of the livestock and poultry meat;
5) infiltrating: after the fire is stopped, keeping the livestock and poultry meat in a boiling pot to be continuously soaked to obtain a livestock and poultry semi-finished product, wherein the soaking time is 10-40 minutes and is adjusted according to different characteristics of the livestock and poultry meat;
6) strengthening: after soaking, adding spice oil into a pot, firing with big fire to be in a boiling point state, and turning off the fire, wherein the boiling point of the spice oil is 230 ℃, adding sauce, frying to obtain sauce red oil, adding the fried sauce red oil into the soaked livestock and poultry semi-finished products for reinforcement, mixing and stirring for 2-3 minutes to enable all the livestock and poultry semi-finished products to be wrapped and flavored by the sauce red oil, taking out of the pot, standing for 15-25 minutes in a static state, and waiting for cooling;
7) and (3) cooling: transferring the strengthened livestock and poultry semi-finished product into a vacuum cooler for cooling, wherein the cooling temperature is 10-12 ℃, and the vacuum cooling is carried out until the central temperature of the livestock and poultry semi-finished product is reduced to 10-12 ℃, so that the temperature of the product to be cooled instantly reaches 10-12 ℃, the temperature transition time between 40 ℃ and 15 ℃ is shortened or omitted, the growth and infection of microorganisms are avoided to the maximum extent, the loss of surface moisture is avoided, and the product after vacuum cooling is transferred into a cooling chamber for continuous cooling until the central temperature of the livestock and poultry semi-finished product is reduced to 6-8 ℃;
8) packaging: and packaging the cooled livestock and poultry semi-finished products within 2.5 hours, controlling the temperature of the packaging environment to be 8-10 ℃, carrying out vacuum packaging on the cooled products, and storing the packaged finished products in a fresh-keeping warehouse at the temperature of 0-4 ℃.
Further, the spice in the step 3) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) putting star anise, cinnamon, angelica dahurica, rhizoma kaempferiae, nutmeg, amomum tsao-ko, long pepper, magnolia flower, galangal, angelica, round cardamom and fructus aurantii immaturus into a frying pan, frying with slow fire, frying with fragrance, taking out, and crushing by a crusher to obtain particles of 8 meshes;
c) mixing herba Pelargonii Graveolentis, herba Senecionis Scandentis, Glycyrrhrizae radix, herba Agastaches, flos Caryophylli, fructus Amomi, pericarpium Citri Tangerinae, herba Moslae, dill and herba Cymbopogonis Citrari, pulverizing with a pulverizer to obtain 6 mesh granules;
d) mixing the pulverized spice particles obtained in the step b) and the step c), filling the mixture into a spice cloth bag, wherein the filling amount is two thirds of the spice cloth bag, and tightening.
Further, the marinade in the step 4) is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) adding heated peanut oil and sugar color into a marinating pot, and then adding bone soup in corresponding parts by weight;
c) putting star anise, cassia bark, clove, glossy ganoderma, lysimachia sikokiana, rhizoma kaempferiae, pepper, fennel, chive, ginger, fructus aurantii immaturus and dried lemon into a frying pan, frying with slow fire, taking out, crushing with a crusher, filling into a spice bag and tightly binding;
d) adding the Huadiao wine, the soy sauce, the refined salt, the monosodium glutamate and the spice cloth bag filled with the spices into a pot for stewing with soft fire for 10 hours.
Further, the perfume oil in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) cutting chive into sections and slicing ginger for later use;
c) pouring peanut oil into a pot, heating to 160-170 ℃, adding salt, chive segments and ginger slices, performing quick aroma explosion, fishing out the chive segments and the ginger slices, turning off the fire, and cooling to 70-80 ℃;
d) adding thyme oil, semen Myristicae oil, Clematis chinensis oil, Gardebuae flos oil, laurel leaf oil, and flos Caryophylli bud oil into a sealable container, adding cooled peanut oil, stirring immediately, and covering the container to obtain the multi-spice oil.
Further, the sauce in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) mixing fermented soybean paste, fermented bean curd, Pixian chilli sauce and sesame paste, adding yeast extract, chicken essence powder, maltol and monosodium glutamate, mixing, and mincing with a mincing machine until the whole fermented soybean is absent in the mixed sauce.
According to the livestock and poultry meat cold-eaten food and the preparation method thereof, the components and the preparation method of the livestock and poultry meat cold-eaten food which are different from those of the traditional livestock and poultry meat cold-eaten food are obviously distinguished, so that the livestock and poultry meat cold-eaten food which is delicious in taste and has a distinctive taste is provided, the solidification processing and development mode of the traditional livestock and poultry meat cold-eaten food is broken, and a foundation is laid for the improvement of the product quality, the improvement of the product function and the improvement of the production concept of the livestock and poultry meat cold-eaten food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the 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 embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a livestock and poultry meat cold-eaten food comprises the following components in parts by weight: 90 parts of livestock and poultry meat, 40 parts of spices, 30 parts of sauce, 30-parts of spice oil, 40 parts of marinade and 20 parts of seasonings.
The spice comprises the following components in parts by weight: 8-12 parts of star anise, 10-14 parts of cinnamon, 6-8 parts of radix angelicae, 3-6 parts of clove, 4-8 parts of liquorice, 3-6 parts of wrinkled gianthyssop herb, 12-16 parts of rhizoma kaempferiae, 3-6 parts of nutmeg, 4-8 parts of cardamom, 4-8 parts of amomum tsao-ko, 4-8 parts of amomum villosum, 4-8 parts of myrcia, 4-8 parts of long pepper, 4-8 parts of dried orange peel, 4-8 parts of elsholtzia, 4-8 parts of magnolia flower, 5-9 parts of dill, 4-6 parts of galangal, 4-6 parts of fructus aurantii, 4-8 parts of murraya paniculata, 3-6 parts of lemongrass and 4-6 parts of angelica.
The sauce comprises the following components in parts by weight: 20-25 parts of fermented soybean paste, 6-8 parts of fermented bean curd, 4-6 parts of sesame paste, 15-20 parts of Pi county chilli sauce, 4-6 parts of yeast extract, 2-4 parts of chicken essence powder, 1-2 parts of maltol and 4-6 parts of monosodium glutamate.
The perfume oil comprises the following components in parts by weight: 80-100 parts of peanut oil, 15-20 parts of thyme oil, 10-15 parts of nutmeg oil, 10-15 parts of costus oil, 20-30 parts of gardenia extract, 15-20 parts of bay leaf oil, 6-10 parts of clove bud oil, 12-14 parts of chive, 10-12 parts of ginger and 1-2 parts of salt.
The marinade comprises the following components in parts by weight: 10-12 parts of star anise, 5-9 parts of cassia bark, 5-7 parts of clove, 2-4 parts of lysimachia foenum-graecum, 5-7 parts of lysimachia sikokiana, 10-12 parts of rhizoma kaempferiae, 10-12 parts of pepper, 1-3 parts of fennel, 45-55 parts of chive, 65-75 parts of ginger, 3-5 parts of fructus aurantii immaturus, 5-7 parts of dried lemon, 450-550 parts of yellow rice wine, 200-300 parts of soy sauce, 25-35 parts of sugar, 100-140 parts of refined salt, 25-35 parts of monosodium glutamate, 110-150 parts of peanut oil and 1.0-1.2 thousand parts of bone soup.
A preparation method of livestock and poultry meat cold-eaten food specifically comprises the following steps:
1) and (3) slowing treatment: taking out the livestock and poultry meat from the refrigerator, putting the livestock and poultry meat to be treated into a stainless steel tempering tank filled with saline water, wherein the water temperature is 30-40 ℃ in winter, the water temperature is 10-14 ℃ in summer and the salinity is 4-6 ℃, introducing compressed air into the tempering tank to enable the water and the livestock and poultry meat to be in a non-static state, accelerating the melting of ice, effectively removing possible attachments on the surface of the livestock and poultry meat, and reducing the breeding of bacteria and eliminating the bloody smell; the time of the slowing treatment is 12-16 hours, the livestock and poultry meat which is thoroughly slowed is fished out after the slowing treatment is finished, the livestock and poultry meat is transferred into a cleaning pool, the livestock and poultry meat is driven to move at a constant speed through a cleaning net, the surface of the livestock and poultry meat is thoroughly cleaned through multi-directional high-pressure water flow after being soaked and cleaned in a flowing water pool in the cleaning pool, the livestock and poultry meat is selected and sorted according to standard requirements, and the livestock and poultry meat which is qualified is confirmed to be put into a turnover basket for standby;
2) and (2) making water: boiling water in the pot, adding the selected qualified livestock and poultry meat, and blanching for different time according to different types of the livestock and poultry meat;
3) and (3) aromatizing: adding a certain amount of clear water and a spice into a stainless steel pool, heating to 90 ℃, pouring the livestock and poultry meat subjected to blanching and draining into the stainless steel pool for aromatizing and flavoring, keeping the water temperature in the stainless steel pool at over 75 ℃ for 30 minutes initially, keeping the overall temperature at 65-80 ℃ in the aromatizing process, keeping the aromatizing time in winter at 90-100 minutes, keeping the aromatizing time in summer at 80-90 minutes, taking out the livestock and poultry meat subjected to aromatizing, and draining the surface water;
4) cooking: putting the marinade into a boiling marinating pot, adding seasonings, adjusting the pressure to 0.3mp for boiling, then boiling the aromatized livestock and poultry meat quantitatively with strong fire for 1-5 minutes, stopping the fire, and setting the boiling time according to different characteristics of the livestock and poultry meat;
5) infiltrating: after the fire is stopped, keeping the livestock and poultry meat in a boiling pot to be continuously soaked to obtain a livestock and poultry semi-finished product, wherein the soaking time is 10-40 minutes and is adjusted according to different characteristics of the livestock and poultry meat;
6) strengthening: after soaking, adding spice oil into a pot, firing with big fire to be in a boiling point state, and turning off the fire, wherein the boiling point of the spice oil is 230 ℃, adding sauce, frying to obtain sauce red oil, adding the fried sauce red oil into the soaked livestock and poultry semi-finished products for reinforcement, mixing and stirring for 2-3 minutes to enable all the livestock and poultry semi-finished products to be wrapped and flavored by the sauce red oil, taking out of the pot, standing for 15-25 minutes in a static state, and waiting for cooling;
7) and (3) cooling: transferring the strengthened livestock and poultry semi-finished product into a vacuum cooler for cooling, wherein the cooling temperature is 10-12 ℃, and the vacuum cooling is carried out until the central temperature of the livestock and poultry semi-finished product is reduced to 10-12 ℃, so that the temperature of the product to be cooled instantly reaches 10-12 ℃, the temperature transition time between 40 ℃ and 15 ℃ is shortened or omitted, the growth and infection of microorganisms are avoided to the maximum extent, the loss of surface moisture is avoided, and the product after vacuum cooling is transferred into a cooling chamber for continuous cooling until the central temperature of the livestock and poultry semi-finished product is reduced to 6-8 ℃;
8) packaging: and packaging the cooled livestock and poultry semi-finished products within 2.5 hours, controlling the temperature of the packaging environment to be 8-10 ℃, carrying out vacuum packaging on the cooled products, and storing the packaged finished products in a fresh-keeping warehouse at the temperature of 0-4 ℃.
Wherein, the flavoring material in the step 3) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) putting star anise, cinnamon, angelica dahurica, rhizoma kaempferiae, nutmeg, amomum tsao-ko, long pepper, magnolia flower, galangal, angelica, round cardamom and fructus aurantii immaturus into a frying pan, frying with slow fire, frying with fragrance, taking out, and crushing by a crusher to obtain particles of 8 meshes;
c) mixing herba Pelargonii Graveolentis, herba Senecionis Scandentis, Glycyrrhrizae radix, herba Agastaches, flos Caryophylli, fructus Amomi, pericarpium Citri Tangerinae, herba Moslae, dill and herba Cymbopogonis Citrari, pulverizing with a pulverizer to obtain 6 mesh granules;
d) mixing the pulverized spice particles obtained in the step b) and the step c), filling the mixture into a spice cloth bag, wherein the filling amount is two thirds of the spice cloth bag, and tightening.
Step 4), the marinade is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) adding heated peanut oil and sugar color into a marinating pot, and then adding bone soup in corresponding parts by weight;
c) putting star anise, cassia bark, clove, glossy ganoderma, lysimachia sikokiana, rhizoma kaempferiae, pepper, fennel, chive, ginger, fructus aurantii immaturus and dried lemon into a frying pan, frying with slow fire, taking out, crushing with a crusher, filling into a spice bag and tightly binding;
d) adding the Huadiao wine, the soy sauce, the refined salt, the monosodium glutamate and the spice cloth bag filled with the spices into a pot for stewing with soft fire for 10 hours.
The spice oil in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) cutting chive into sections and slicing ginger for later use;
c) pouring peanut oil into a pot, heating to 160-170 ℃, adding salt, chive segments and ginger slices, performing quick aroma explosion, fishing out the chive segments and the ginger slices, turning off the fire, and cooling to 70-80 ℃;
d) adding thyme oil, semen Myristicae oil, Clematis chinensis oil, Gardebuae flos oil, laurel leaf oil, and flos Caryophylli bud oil into a sealable container, adding cooled peanut oil, stirring immediately, and covering the container to obtain the multi-spice oil.
The sauce material in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) mixing fermented soybean paste, fermented bean curd, Pixian chilli sauce and sesame paste, adding yeast extract, chicken essence powder, maltol and monosodium glutamate, mixing, and mincing with a mincing machine until the whole fermented soybean is absent in the mixed sauce.
Example 2:
a livestock and poultry meat cold-eaten food comprises the following components in parts by weight: 105 parts of livestock meat, 45 parts of spices, 35 parts of sauce, 35 parts of spice oil, 45 parts of marinade and 25 parts of seasonings.
The spice comprises the following components in parts by weight: 8-12 parts of star anise, 10-14 parts of cinnamon, 6-8 parts of radix angelicae, 3-6 parts of clove, 4-8 parts of liquorice, 3-6 parts of wrinkled gianthyssop herb, 12-16 parts of rhizoma kaempferiae, 3-6 parts of nutmeg, 4-8 parts of cardamom, 4-8 parts of amomum tsao-ko, 4-8 parts of amomum villosum, 4-8 parts of myrcia, 4-8 parts of long pepper, 4-8 parts of dried orange peel, 4-8 parts of elsholtzia, 4-8 parts of magnolia flower, 5-9 parts of dill, 4-6 parts of galangal, 4-6 parts of fructus aurantii, 4-8 parts of murraya paniculata, 3-6 parts of lemongrass and 4-6 parts of angelica.
The sauce comprises the following components in parts by weight: 20-25 parts of fermented soybean paste, 6-8 parts of fermented bean curd, 4-6 parts of sesame paste, 15-20 parts of Pi county chilli sauce, 4-6 parts of yeast extract, 2-4 parts of chicken essence powder, 1-2 parts of maltol and 4-6 parts of monosodium glutamate.
The perfume oil comprises the following components in parts by weight: 80-100 parts of peanut oil, 15-20 parts of thyme oil, 10-15 parts of nutmeg oil, 10-15 parts of costus oil, 20-30 parts of gardenia extract, 15-20 parts of bay leaf oil, 6-10 parts of clove bud oil, 12-14 parts of chive, 10-12 parts of ginger and 1-2 parts of salt.
The marinade comprises the following components in parts by weight: 10-12 parts of star anise, 5-9 parts of cassia bark, 5-7 parts of clove, 2-4 parts of lysimachia foenum-graecum, 5-7 parts of lysimachia sikokiana, 10-12 parts of rhizoma kaempferiae, 10-12 parts of pepper, 1-3 parts of fennel, 45-55 parts of chive, 65-75 parts of ginger, 3-5 parts of fructus aurantii immaturus, 5-7 parts of dried lemon, 450-550 parts of yellow rice wine, 200-300 parts of soy sauce, 25-35 parts of sugar, 100-140 parts of refined salt, 25-35 parts of monosodium glutamate, 110-150 parts of peanut oil and 1.0-1.2 thousand parts of bone soup.
A preparation method of livestock and poultry meat cold-eaten food specifically comprises the following steps:
1) and (3) slowing treatment: taking out the livestock and poultry meat from the refrigerator, putting the livestock and poultry meat to be treated into a stainless steel tempering tank filled with saline water, wherein the water temperature is 30-40 ℃ in winter, the water temperature is 10-14 ℃ in summer and the salinity is 4-6 ℃, introducing compressed air into the tempering tank to enable the water and the livestock and poultry meat to be in a non-static state, accelerating the melting of ice, effectively removing possible attachments on the surface of the livestock and poultry meat, and reducing the breeding of bacteria and eliminating the bloody smell; the time of the slowing treatment is 12-16 hours, the livestock and poultry meat which is thoroughly slowed is fished out after the slowing treatment is finished, the livestock and poultry meat is transferred into a cleaning pool, the livestock and poultry meat is driven to move at a constant speed through a cleaning net, the surface of the livestock and poultry meat is thoroughly cleaned through multi-directional high-pressure water flow after being soaked and cleaned in a flowing water pool in the cleaning pool, the livestock and poultry meat is selected and sorted according to standard requirements, and the livestock and poultry meat which is qualified is confirmed to be put into a turnover basket for standby;
2) and (2) making water: boiling water in the pot, adding the selected qualified livestock and poultry meat, and blanching for different time according to different types of the livestock and poultry meat;
3) and (3) aromatizing: adding a certain amount of clear water and a spice into a stainless steel pool, heating to 90 ℃, pouring the livestock and poultry meat subjected to blanching and draining into the stainless steel pool for aromatizing and flavoring, keeping the water temperature in the stainless steel pool at over 75 ℃ for 30 minutes initially, keeping the overall temperature at 65-80 ℃ in the aromatizing process, keeping the aromatizing time in winter at 90-100 minutes, keeping the aromatizing time in summer at 80-90 minutes, taking out the livestock and poultry meat subjected to aromatizing, and draining the surface water;
4) cooking: putting the marinade into a boiling marinating pot, adding seasonings, adjusting the pressure to 0.3mp for boiling, then boiling the aromatized livestock and poultry meat quantitatively with strong fire for 1-5 minutes, stopping the fire, and setting the boiling time according to different characteristics of the livestock and poultry meat;
5) infiltrating: after the fire is stopped, keeping the livestock and poultry meat in a boiling pot to be continuously soaked to obtain a livestock and poultry semi-finished product, wherein the soaking time is 10-40 minutes and is adjusted according to different characteristics of the livestock and poultry meat;
6) strengthening: after soaking, adding spice oil into a pot, firing with big fire to be in a boiling point state, and turning off the fire, wherein the boiling point of the spice oil is 230 ℃, adding sauce, frying to obtain sauce red oil, adding the fried sauce red oil into the soaked livestock and poultry semi-finished products for reinforcement, mixing and stirring for 2-3 minutes to enable all the livestock and poultry semi-finished products to be wrapped and flavored by the sauce red oil, taking out of the pot, standing for 15-25 minutes in a static state, and waiting for cooling;
7) and (3) cooling: transferring the strengthened livestock and poultry semi-finished product into a vacuum cooler for cooling, wherein the cooling temperature is 10-12 ℃, and the vacuum cooling is carried out until the central temperature of the livestock and poultry semi-finished product is reduced to 10-12 ℃, so that the temperature of the product to be cooled instantly reaches 10-12 ℃, the temperature transition time between 40 ℃ and 15 ℃ is shortened or omitted, the growth and infection of microorganisms are avoided to the maximum extent, the loss of surface moisture is avoided, and the product after vacuum cooling is transferred into a cooling chamber for continuous cooling until the central temperature of the livestock and poultry semi-finished product is reduced to 6-8 ℃;
8) packaging: and packaging the cooled livestock and poultry semi-finished products within 2.5 hours, controlling the temperature of the packaging environment to be 8-10 ℃, carrying out vacuum packaging on the cooled products, and storing the packaged finished products in a fresh-keeping warehouse at the temperature of 0-4 ℃.
Wherein, the flavoring material in the step 3) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) putting star anise, cinnamon, angelica dahurica, rhizoma kaempferiae, nutmeg, amomum tsao-ko, long pepper, magnolia flower, galangal, angelica, round cardamom and fructus aurantii immaturus into a frying pan, frying with slow fire, frying with fragrance, taking out, and crushing by a crusher to obtain particles of 8 meshes;
c) mixing herba Pelargonii Graveolentis, herba Senecionis Scandentis, Glycyrrhrizae radix, herba Agastaches, flos Caryophylli, fructus Amomi, pericarpium Citri Tangerinae, herba Moslae, dill and herba Cymbopogonis Citrari, pulverizing with a pulverizer to obtain 6 mesh granules;
d) mixing the pulverized spice particles obtained in the step b) and the step c), filling the mixture into a spice cloth bag, wherein the filling amount is two thirds of the spice cloth bag, and tightening.
Step 4), the marinade is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) adding heated peanut oil and sugar color into a marinating pot, and then adding bone soup in corresponding parts by weight;
c) putting star anise, cassia bark, clove, glossy ganoderma, lysimachia sikokiana, rhizoma kaempferiae, pepper, fennel, chive, ginger, fructus aurantii immaturus and dried lemon into a frying pan, frying with slow fire, taking out, crushing with a crusher, filling into a spice bag and tightly binding;
d) adding the Huadiao wine, the soy sauce, the refined salt, the monosodium glutamate and the spice cloth bag filled with the spices into a pot for stewing with soft fire for 10 hours.
The spice oil in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) cutting chive into sections and slicing ginger for later use;
c) pouring peanut oil into a pot, heating to 160-170 ℃, adding salt, chive segments and ginger slices, performing quick aroma explosion, fishing out the chive segments and the ginger slices, turning off the fire, and cooling to 70-80 ℃;
d) adding thyme oil, semen Myristicae oil, Clematis chinensis oil, Gardebuae flos oil, laurel leaf oil, and flos Caryophylli bud oil into a sealable container, adding cooled peanut oil, stirring immediately, and covering the container to obtain the multi-spice oil.
The sauce material in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) mixing fermented soybean paste, fermented bean curd, Pixian chilli sauce and sesame paste, adding yeast extract, chicken essence powder, maltol and monosodium glutamate, mixing, and mincing with a mincing machine until the whole fermented soybean is absent in the mixed sauce.
Example 3:
a livestock and poultry meat cold-eaten food comprises the following components in parts by weight: 120 parts of livestock and poultry meat, 50 parts of spices, 40 parts of sauce, 40 parts of spice oil, 50 parts of marinade and 30 parts of seasonings.
The spice comprises the following components in parts by weight: 8-12 parts of star anise, 10-14 parts of cinnamon, 6-8 parts of radix angelicae, 3-6 parts of clove, 4-8 parts of liquorice, 3-6 parts of wrinkled gianthyssop herb, 12-16 parts of rhizoma kaempferiae, 3-6 parts of nutmeg, 4-8 parts of cardamom, 4-8 parts of amomum tsao-ko, 4-8 parts of amomum villosum, 4-8 parts of myrcia, 4-8 parts of long pepper, 4-8 parts of dried orange peel, 4-8 parts of elsholtzia, 4-8 parts of magnolia flower, 5-9 parts of dill, 4-6 parts of galangal, 4-6 parts of fructus aurantii, 4-8 parts of murraya paniculata, 3-6 parts of lemongrass and 4-6 parts of angelica.
The sauce comprises the following components in parts by weight: 20-25 parts of fermented soybean paste, 6-8 parts of fermented bean curd, 4-6 parts of sesame paste, 15-20 parts of Pi county chilli sauce, 4-6 parts of yeast extract, 2-4 parts of chicken essence powder, 1-2 parts of maltol and 4-6 parts of monosodium glutamate.
The perfume oil comprises the following components in parts by weight: 80-100 parts of peanut oil, 15-20 parts of thyme oil, 10-15 parts of nutmeg oil, 10-15 parts of costus oil, 20-30 parts of gardenia extract, 15-20 parts of bay leaf oil, 6-10 parts of clove bud oil, 12-14 parts of chive, 10-12 parts of ginger and 1-2 parts of salt.
The marinade comprises the following components in parts by weight: 10-12 parts of star anise, 5-9 parts of cassia bark, 5-7 parts of clove, 2-4 parts of lysimachia foenum-graecum, 5-7 parts of lysimachia sikokiana, 10-12 parts of rhizoma kaempferiae, 10-12 parts of pepper, 1-3 parts of fennel, 45-55 parts of chive, 65-75 parts of ginger, 3-5 parts of fructus aurantii immaturus, 5-7 parts of dried lemon, 450-550 parts of yellow rice wine, 200-300 parts of soy sauce, 25-35 parts of sugar, 100-140 parts of refined salt, 25-35 parts of monosodium glutamate, 110-150 parts of peanut oil and 1.0-1.2 thousand parts of bone soup.
A preparation method of livestock and poultry meat cold-eaten food specifically comprises the following steps:
1) and (3) slowing treatment: taking out the livestock and poultry meat from the refrigerator, putting the livestock and poultry meat to be treated into a stainless steel tempering tank filled with saline water, wherein the water temperature is 30-40 ℃ in winter, the water temperature is 10-14 ℃ in summer and the salinity is 4-6 ℃, introducing compressed air into the tempering tank to enable the water and the livestock and poultry meat to be in a non-static state, accelerating the melting of ice, effectively removing possible attachments on the surface of the livestock and poultry meat, and reducing the breeding of bacteria and eliminating the bloody smell; the time of the slowing treatment is 12-16 hours, the livestock and poultry meat which is thoroughly slowed is fished out after the slowing treatment is finished, the livestock and poultry meat is transferred into a cleaning pool, the livestock and poultry meat is driven to move at a constant speed through a cleaning net, the surface of the livestock and poultry meat is thoroughly cleaned through multi-directional high-pressure water flow after being soaked and cleaned in a flowing water pool in the cleaning pool, the livestock and poultry meat is selected and sorted according to standard requirements, and the livestock and poultry meat which is qualified is confirmed to be put into a turnover basket for standby;
2) and (2) making water: boiling water in the pot, adding the selected qualified livestock and poultry meat, and blanching for different time according to different types of the livestock and poultry meat;
3) and (3) aromatizing: adding a certain amount of clear water and a spice into a stainless steel pool, heating to 90 ℃, pouring the livestock and poultry meat subjected to blanching and draining into the stainless steel pool for aromatizing and flavoring, keeping the water temperature in the stainless steel pool at over 75 ℃ for 30 minutes initially, keeping the overall temperature at 65-80 ℃ in the aromatizing process, keeping the aromatizing time in winter at 90-100 minutes, keeping the aromatizing time in summer at 80-90 minutes, taking out the livestock and poultry meat subjected to aromatizing, and draining the surface water;
4) cooking: putting the marinade into a boiling marinating pot, adding seasonings, adjusting the pressure to 0.3mp for boiling, then boiling the aromatized livestock and poultry meat quantitatively with strong fire for 1-5 minutes, stopping the fire, and setting the boiling time according to different characteristics of the livestock and poultry meat;
5) infiltrating: after the fire is stopped, keeping the livestock and poultry meat in a boiling pot to be continuously soaked to obtain a livestock and poultry semi-finished product, wherein the soaking time is 10-40 minutes and is adjusted according to different characteristics of the livestock and poultry meat;
6) strengthening: after soaking, adding spice oil into a pot, firing with big fire to be in a boiling point state, and turning off the fire, wherein the boiling point of the spice oil is 230 ℃, adding sauce, frying to obtain sauce red oil, adding the fried sauce red oil into the soaked livestock and poultry semi-finished products for reinforcement, mixing and stirring for 2-3 minutes to enable all the livestock and poultry semi-finished products to be wrapped and flavored by the sauce red oil, taking out of the pot, standing for 15-25 minutes in a static state, and waiting for cooling;
7) and (3) cooling: transferring the strengthened livestock and poultry semi-finished product into a vacuum cooler for cooling, wherein the cooling temperature is 10-12 ℃, and the vacuum cooling is carried out until the central temperature of the livestock and poultry semi-finished product is reduced to 10-12 ℃, so that the temperature of the product to be cooled instantly reaches 10-12 ℃, the temperature transition time between 40 ℃ and 15 ℃ is shortened or omitted, the growth and infection of microorganisms are avoided to the maximum extent, the loss of surface moisture is avoided, and the product after vacuum cooling is transferred into a cooling chamber for continuous cooling until the central temperature of the livestock and poultry semi-finished product is reduced to 6-8 ℃;
8) packaging: and packaging the cooled livestock and poultry semi-finished products within 2.5 hours, controlling the temperature of the packaging environment to be 8-10 ℃, carrying out vacuum packaging on the cooled products, and storing the packaged finished products in a fresh-keeping warehouse at the temperature of 0-4 ℃.
Wherein, the flavoring material in the step 3) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) putting star anise, cinnamon, angelica dahurica, rhizoma kaempferiae, nutmeg, amomum tsao-ko, long pepper, magnolia flower, galangal, angelica, round cardamom and fructus aurantii immaturus into a frying pan, frying with slow fire, frying with fragrance, taking out, and crushing by a crusher to obtain particles of 8 meshes;
c) mixing herba Pelargonii Graveolentis, herba Senecionis Scandentis, Glycyrrhrizae radix, herba Agastaches, flos Caryophylli, fructus Amomi, pericarpium Citri Tangerinae, herba Moslae, dill and herba Cymbopogonis Citrari, pulverizing with a pulverizer to obtain 6 mesh granules;
d) mixing the pulverized spice particles obtained in the step b) and the step c), filling the mixture into a spice cloth bag, wherein the filling amount is two thirds of the spice cloth bag, and tightening.
Step 4), the marinade is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) adding heated peanut oil and sugar color into a marinating pot, and then adding bone soup in corresponding parts by weight;
c) putting star anise, cassia bark, clove, glossy ganoderma, lysimachia sikokiana, rhizoma kaempferiae, pepper, fennel, chive, ginger, fructus aurantii immaturus and dried lemon into a frying pan, frying with slow fire, taking out, crushing with a crusher, filling into a spice bag and tightly binding;
d) adding the Huadiao wine, the soy sauce, the refined salt, the monosodium glutamate and the spice cloth bag filled with the spices into a pot for stewing with soft fire for 10 hours.
The spice oil in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) cutting chive into sections and slicing ginger for later use;
c) pouring peanut oil into a pot, heating to 160-170 ℃, adding salt, chive segments and ginger slices, performing quick aroma explosion, fishing out the chive segments and the ginger slices, turning off the fire, and cooling to 70-80 ℃;
d) adding thyme oil, semen Myristicae oil, Clematis chinensis oil, Gardebuae flos oil, laurel leaf oil, and flos Caryophylli bud oil into a sealable container, adding cooled peanut oil, stirring immediately, and covering the container to obtain the multi-spice oil.
The sauce material in the step 6) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) mixing fermented soybean paste, fermented bean curd, Pixian chilli sauce and sesame paste, adding yeast extract, chicken essence powder, maltol and monosodium glutamate, mixing, and mincing with a mincing machine until the whole fermented soybean is absent in the mixed sauce.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A livestock and poultry meat cold-eaten food is characterized by comprising the following components in parts by weight: 90-120 parts of livestock and poultry meat, 40-50 parts of spices, 30-40 parts of sauce, 30-40 parts of spice oil, 40-50 parts of marinade and 20-30 parts of seasonings.
2. The livestock and poultry meat cold-eaten food as claimed in claim 1, wherein the spice comprises the following components in parts by weight: 8-12 parts of star anise, 10-14 parts of cinnamon, 6-8 parts of radix angelicae, 3-6 parts of clove, 4-8 parts of liquorice, 3-6 parts of wrinkled gianthyssop herb, 12-16 parts of rhizoma kaempferiae, 3-6 parts of nutmeg, 4-8 parts of cardamom, 4-8 parts of amomum tsao-ko, 4-8 parts of amomum villosum, 4-8 parts of myrcia, 4-8 parts of long pepper, 4-8 parts of dried orange peel, 4-8 parts of elsholtzia, 4-8 parts of magnolia flower, 5-9 parts of dill, 4-6 parts of galangal, 4-6 parts of fructus aurantii, 4-8 parts of murraya paniculata, 3-6 parts of lemongrass and 4-6 parts of angelica.
3. The livestock and poultry meat cold-eaten food as claimed in claim 1, wherein the sauce comprises the following components in parts by weight: 20-25 parts of fermented soybean paste, 6-8 parts of fermented bean curd, 4-6 parts of sesame paste, 15-20 parts of Pi county chilli sauce, 4-6 parts of yeast extract, 2-4 parts of chicken essence powder, 1-2 parts of maltol and 4-6 parts of monosodium glutamate.
4. The livestock and poultry meat cold-eaten food as claimed in claim 1, wherein the spice oil comprises the following components in parts by weight: 80-100 parts of peanut oil, 15-20 parts of thyme oil, 10-15 parts of nutmeg oil, 10-15 parts of costus oil, 20-30 parts of gardenia extract, 15-20 parts of bay leaf oil, 6-10 parts of clove bud oil, 12-14 parts of chive, 10-12 parts of ginger and 1-2 parts of salt.
5. The livestock and poultry meat cold-eaten food as claimed in claim 1, wherein the marinade comprises the following components in parts by weight: 10-12 parts of star anise, 5-9 parts of cassia bark, 5-7 parts of clove, 2-4 parts of lysimachia foenum-graecum, 5-7 parts of lysimachia sikokiana, 10-12 parts of rhizoma kaempferiae, 10-12 parts of pepper, 1-3 parts of fennel, 45-55 parts of chive, 65-75 parts of ginger, 3-5 parts of fructus aurantii immaturus, 5-7 parts of dried lemon, 450-550 parts of yellow rice wine, 200-300 parts of soy sauce, 25-35 parts of sugar, 100-140 parts of refined salt, 25-35 parts of monosodium glutamate, 110-150 parts of peanut oil and 1.0-1.2 thousand parts of bone soup.
6. A preparation method of livestock and poultry meat cold-eaten food is characterized by comprising the following steps:
1) and (3) slowing treatment: taking out the livestock and poultry meat from the refrigerator, putting the livestock and poultry meat to be treated into a stainless steel tempering tank filled with salt water, introducing compressed air into the tempering tank, wherein the water temperature is 30-40 ℃ in winter, 10-14 ℃ in summer and the salinity is 4-6 ℃; the time of the slowing treatment is 12-16 hours, the livestock and poultry meat which is thoroughly slowed is fished out after the slowing treatment is finished, the livestock and poultry meat is transferred into a cleaning pool, the livestock and poultry meat is driven to move at a constant speed through a cleaning net, the surface of the livestock and poultry meat is thoroughly cleaned through multi-directional high-pressure water flows after the livestock and poultry meat is soaked and washed in a flowing water pool in the cleaning pool, and the livestock and poultry meat is selected and loaded into a transfer basket for standby;
2) and (2) making water: boiling water in the pot, adding the selected qualified livestock and poultry meat, and blanching;
3) and (3) aromatizing: adding a certain amount of clear water and a spice into a stainless steel pool, heating to 90 ℃, pouring the livestock and poultry meat subjected to blanching and draining into the stainless steel pool for aromatizing and flavoring, keeping the water temperature in the stainless steel pool at over 75 ℃ for 30 minutes initially, keeping the overall temperature at 65-80 ℃ in the aromatizing process, keeping the aromatizing time in winter at 90-100 minutes, keeping the aromatizing time in summer at 80-90 minutes, taking out the livestock and poultry meat subjected to aromatizing, and draining the surface water;
4) cooking: putting the marinade into a boiling marinating pot, adding seasonings, adjusting the pressure to 0.3mp for boiling, then quantitatively adding the aromatized livestock and poultry meat, boiling for 1-5 minutes with strong fire, and stopping heating;
5) infiltrating: after the fire is stopped, keeping the livestock and poultry meat in a boiling pot to be continuously soaked to obtain a semi-finished livestock and poultry product, wherein the soaking time is 10-40 minutes;
6) strengthening: after soaking, adding spice oil into a pot, firing with big fire to be in a boiling point state, and turning off the fire, wherein the boiling point of the spice oil is 230 ℃, adding sauce, frying to obtain sauce red oil, adding the fried sauce red oil into the soaked livestock and poultry semi-finished products for reinforcement, mixing and stirring for 2-3 minutes to enable all the livestock and poultry semi-finished products to be wrapped and flavored by the sauce red oil, taking out of the pot, standing for 15-25 minutes in a static state, and waiting for cooling;
7) and (3) cooling: transferring the strengthened livestock and poultry semi-finished product into a vacuum cooler for cooling, wherein the cooling temperature is 10-12 ℃, vacuum cooling is carried out until the central temperature of the livestock and poultry semi-finished product is reduced to 10-12 ℃, and the product after vacuum cooling is transferred into a cooling chamber for continuous cooling until the central temperature of the livestock and poultry semi-finished product is reduced to 6-8 ℃;
8) packaging: and packaging the cooled livestock and poultry semi-finished products within 2.5 hours, controlling the temperature of the packaging environment to be 8-10 ℃, carrying out vacuum packaging on the cooled products, and storing the packaged finished products in a fresh-keeping warehouse at the temperature of 0-4 ℃.
7. The method for preparing livestock and poultry meat cold-eaten food as claimed in claim 6, wherein the spice in the step 3) is prepared by adopting the following steps:
a) weighing the raw materials in parts by weight;
b) putting star anise, cinnamon, angelica dahurica, rhizoma kaempferiae, nutmeg, amomum tsao-ko, long pepper, magnolia flower, galangal, angelica, round cardamom and fructus aurantii immaturus into a frying pan, frying with slow fire, frying with fragrance, taking out, and crushing by a crusher to obtain particles of 8 meshes;
c) mixing herba Pelargonii Graveolentis, herba Senecionis Scandentis, Glycyrrhrizae radix, herba Agastaches, flos Caryophylli, fructus Amomi, pericarpium Citri Tangerinae, herba Moslae, dill and herba Cymbopogonis Citrari, pulverizing with a pulverizer to obtain 6 mesh granules;
d) mixing the pulverized spice particles obtained in the step b) and the step c), filling the mixture into a spice cloth bag, wherein the filling amount is two thirds of the spice cloth bag, and tightening.
8. The method for preparing a livestock and poultry meat cold-eaten food as claimed in claim 6, wherein the marinade in the step 4) is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) adding heated peanut oil and sugar color into a marinating pot, and then adding bone soup in corresponding parts by weight;
c) putting star anise, cassia bark, clove, glossy ganoderma, lysimachia sikokiana, rhizoma kaempferiae, pepper, fennel, chive, ginger, fructus aurantii immaturus and dried lemon into a frying pan, frying with slow fire, taking out, crushing with a crusher, filling into a spice bag and tightly binding;
d) adding the Huadiao wine, the soy sauce, the refined salt, the monosodium glutamate and the spice cloth bag filled with the spices into a pot for stewing with soft fire for 10 hours.
9. The method for preparing livestock and poultry meat cold-eaten food as claimed in claim 6, wherein the spice oil in step 6) is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) cutting chive into sections and slicing ginger for later use;
c) pouring peanut oil into a pot, heating to 160-170 ℃, adding salt, chive segments and ginger slices, performing quick aroma explosion, fishing out the chive segments and the ginger slices, turning off the fire, and cooling to 70-80 ℃;
d) adding thyme oil, semen Myristicae oil, Clematis chinensis oil, Gardebuae flos oil, laurel leaf oil, and flos Caryophylli bud oil into a sealable container, adding cooled peanut oil, stirring immediately, and covering the container to obtain the multi-spice oil.
10. The method for preparing livestock and poultry meat cold-eaten food as claimed in claim 6, wherein the sauce in step 6) is prepared by the following steps:
a) weighing the raw materials in parts by weight;
b) mixing fermented soybean paste, fermented bean curd, Pixian chilli sauce and sesame paste, adding yeast extract, chicken essence powder, maltol and monosodium glutamate, mixing, and mincing with a mincing machine until the whole fermented soybean is absent in the mixed sauce.
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