CN111838512A - Cooking equipment and method for preparing mutton sauce by using cooking equipment - Google Patents
Cooking equipment and method for preparing mutton sauce by using cooking equipment Download PDFInfo
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- CN111838512A CN111838512A CN202010773656.2A CN202010773656A CN111838512A CN 111838512 A CN111838512 A CN 111838512A CN 202010773656 A CN202010773656 A CN 202010773656A CN 111838512 A CN111838512 A CN 111838512A
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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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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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
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Food Science & Technology (AREA)
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Abstract
The scheme discloses cooking equipment in the technical field of mutton sauce production, which comprises a pot body with an opening at the top, wherein the top of the pot body is detachably connected with a pot cover, the pot cover is provided with an air pressure valve and an air inlet hole, the air inlet hole is communicated with an air inlet pipe, and the air inlet pipe is connected with a cold air source; a water blocking mechanism and a hollow support plate are sequentially arranged in the pot body from bottom to top, and the water blocking mechanism comprises a waterproof breathable film and steel wire meshes fixed on two sides of the waterproof breathable film; a temperature sensor is arranged on the outer wall of the pot body, and a probe of the temperature sensor extends into the pot body and is positioned above the support plate; the wall body of the pot body is provided with a flow guide channel, the two ends of the flow guide channel are communicated with the inside of the pot body, one end of the flow guide channel is positioned below the water blocking mechanism, and the other end of the flow guide channel is contacted with the top end of the waterproof breathable film. By adopting the cooking equipment in the application to cook the mutton, the mutton smell of the prepared mutton paste can be obviously reduced, and the delicate taste of the mutton is kept.
Description
Technical Field
The invention belongs to the technical field of mutton paste production, and particularly relates to cooking equipment and a method for preparing mutton paste by using the cooking equipment.
Background
Mutton can resist wind-cold and tonify body, has treatment and tonifying effects on general cough due to wind-cold, chronic tracheitis, asthma due to deficiency-cold, deficiency of kidney and impotence, abdominal psychroalgia, body deficiency and intolerance of cold, soreness and weakness of waist and knees, emaciation with sallow complexion, deficiency of both qi and blood, deficiency of body after illness or postpartum, and the like, is most suitable for being eaten in winter, is called as winter tonic, and is deeply welcomed by people. In order to facilitate people to enjoy mutton more conveniently, a large number of mutton processing enterprises are currently used for making mutton into mutton paste.
Currently, the production of mutton paste mainly comprises the following steps: marinating mutton → frying → mixing and frying → cooling → bottling. In the actual production process, as mutton generally has strong mutton smell, ginger, cooking wine and the like are required to be used for removing the mutton smell in the processes of marinating, frying and mixed frying. If the mutton is too thin, can lead to the mutton water content too high through long-time pickling, in order to avoid the mutton water content too high, generally stew in soy sauce to monoblock mutton, cut into diced meat with it after the stew in soy sauce and fry. The mutton is subjected to mutton smell removal treatment in a marinating mode, most of mutton smell in the mutton can be released only at the temperature of more than 80 ℃, the mutton is generally boiled in the marinating material for 20-30 min, and mutton smells in the mutton are difficult to escape completely in a short time. If the mutton is boiled for too long time, the mutton is soaked in the brine in a cooked state, so that the water content of the mutton is too much, and the taste is influenced. Therefore, the mutton is generally boiled by using brine for a short time, and then marinated by using brine at 30-60 ℃, and the mutton smell is not completely removed due to the lower temperature of the subsequent marinating, so that the mutton smell is removed when the marinated mutton is fried. And if adopt higher temperature, stew in soy sauce time is too short, and the inside mutton smell material of mutton is difficult to in time discharge, and high temperature stew in soy sauce time overlength can increase the water content of mutton again, and then leads to follow-up when frying mutton, increases to fry the system time for reducing mutton water content, further makes the mutton excessively cured, and then influences its edible taste.
Therefore, how to remove the mutton smell before frying and keep proper water content has positive significance for reducing the mutton smell and keeping the delicate taste of the mutton.
Disclosure of Invention
The invention aims to provide a method for preparing mutton paste by using cooking equipment, so as to reduce the mutton smell and keep the delicate taste of mutton.
The cooking equipment comprises a pot body with an opening at the top, wherein the top of the pot body is detachably connected with a pot cover, the pot cover is provided with a pressure valve and an air inlet hole, the air inlet hole is communicated with an air inlet pipe, and the air inlet pipe is connected with a cold air source; a water blocking mechanism and a hollow support plate are sequentially arranged in the pot body from bottom to top, and the water blocking mechanism comprises a waterproof breathable film and steel wire meshes fixed on two sides of the waterproof breathable film; a temperature sensor is arranged on the outer wall of the pot body, and a probe of the temperature sensor extends into the pot body and is positioned above the support plate; the wall body of the pot body is provided with a flow guide channel, the two ends of the flow guide channel are communicated with the inside of the pot body, one end of the flow guide channel is positioned below the water blocking mechanism, and the other end of the flow guide channel is contacted with the top end of the waterproof breathable film.
Furthermore, the inner wall of the pot cover is uniformly provided with shunting holes, a cavity is arranged in the wall body of the pot cover, the shunting holes are communicated with the cavity, and the air inlet hole and the air pressure valve are positioned above the cavity and communicated with the cavity. Through setting up the reposition of redundant personnel hole, can be so that the gaseous dispersion to the inner wall of pot cover that the downthehole entering of inlet port can be more balanced.
Further, the cross section of the pot body is circular, the inner wall of the pot cover is provided with threads, and the pot cover is in threaded connection with the top of the pot body. The cooker body and the cooker cover are detachably connected by adopting a threaded connection mode, so that the stability of connection between the cooker body and the cooker cover and the simplicity of operation are facilitated.
Further, a heating rod is arranged in the pot body and is positioned at the bottom of the pot body. Through the setting of heating rod, the realization that can be more convenient is to the heating of the internal water of pot.
In addition, the application also provides a method for preparing the mutton paste by using the cooking equipment, which comprises the following steps:
step one, pretreatment: preparing mutton into mutton cubes with the diameter of 2-5 mm for later use, adding water into the pot body, and boiling; then placing the diced mutton on a support plate, positioning a temperature sensor above the diced mutton, and hermetically fixing a pot cover on a pot body;
step two, steaming: heating water by using a heating rod to ensure that the temperature of water vapor is 150-180 ℃, heating diced mutton for 8-10 min, starting a cold air source, and ensuring that the temperature of a contact surface of cold air and the water vapor is 65-70 ℃;
step three, frying: adding auxiliary materials to fry the steamed mutton cubes.
The beneficial effect of this scheme: when the mutton is steamed, the mutton is made into the diced mutton, and in the process of heating the diced mutton, the mutton smell substances in the diced mutton can be volatilized quickly, so that the mutton smell can be reduced to the greatest extent. In the process of steaming the diced mutton, because the temperature is higher, the inside water part of the diced mutton is evaporated in the process of steaming the diced mutton, and then the diced mutton is shrunk. At this moment, through starting the cold air source, the air conditioning that the cold air source produced enters into the pot body through the inlet port, and when air conditioning and steam contacted, the temperature of steam reduced 65 ~ 70 ℃ fast to make the contact surface of steam and air conditioning produce water smoke, water smoke carries out the replenishment of moisture to the mutton dices, avoids its dehydration and leads to the mummification. Because the diced mutton is steamed in the previous stage, the mutton is cooked, in the process, a large amount of mutton smell substances along with partial steam escape from the air pressure valve, the moisture of the diced mutton is kept, in the subsequent frying process, only the auxiliary materials are required to be fried, the frying time of the diced mutton is greatly reduced, and the diced mutton retains a proper amount of moisture when being steamed, so that excessive water loss of the diced mutton can not be caused when being fried, and the taste of the diced mutton is ensured. In addition, in the frying process, the mutton smell substances in the diced mutton are further volatilized.
Further, in the step two pairs of diced mutton is steamed, the steaming temperature is 170-180 ℃. The temperature range has better effect when the mutton cubes are steamed.
Further, in the step one, when the diced mutton is placed, spices are paved at the bottom and the top of the diced mutton. The laying of the spices is helpful for further reducing the smell of the diced mutton.
Further, the spice is one or more of garlic, ginger and thyme. One or more of garlic, ginger and thyme is/are steamed with diced mutton, so that the mutton smell substances in the diced mutton are further removed, and after the diced mutton is steamed, the spices are removed.
Further, in the third step, the frying of the diced mutton is specifically as follows: selecting chili, garlic, thick broad-bean sauce, salt, soy sauce, monosodium glutamate and pepper as auxiliary materials; heating vegetable oil to 150-200 ℃, adding diced mutton, stir-frying for 2-3 min, adding garlic, pepper and pepper, stir-frying for 1-2 min, adding thick broad-bean sauce and soy sauce, stir-frying for 1-2 min, and finally adding salt and monosodium glutamate, and stir-frying for 1-2 min. The auxiliary materials of the diced mutton include chili, garlic, thick broad-bean sauce, salt, soy sauce, monosodium glutamate and pepper, so that the smell of the diced mutton is reduced, and the spicy taste of the diced mutton can be obviously improved.
Drawings
FIG. 1 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention;
fig. 2 is another schematic structural diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
The following is further detailed by way of specific embodiments:
reference numerals in the drawings of the specification include: the pot comprises a pot body 1, a steel wire mesh 2, a waterproof breathable film 3, a support plate 4, a support ring 5, a pot cover 6, a flow distribution hole 7, a cavity 8, a pneumatic valve 9, an air inlet pipe 10, a temperature sensor 11, a flow guide channel 12 and a heating rod 13.
A cooking apparatus as shown in figure 1: the pot comprises a pot body with an opening at the top, wherein the cross section of the pot body is circular, the top of the pot body is in threaded connection with a pot cover 6, the pot cover 6 is provided with a pressure valve 9 and an air inlet hole, the air inlet hole is communicated with an air inlet pipe 10, and the air inlet pipe 10 is connected with a cold air source; the inner wall of the pot cover 6 is uniformly provided with shunting holes 7, the wall body of the pot cover 6 is internally provided with a cavity 8, the shunting holes 7 are communicated with the cavity 8, and the air inlet hole and the air pressure valve 9 are positioned above and communicated with the cavity 8; a water blocking mechanism and a hollow support plate 4 are sequentially arranged in the pot body from bottom to top; an annular step is arranged on the inner wall of the pot body, the water blocking mechanism is placed on the step, an annular support ring 5 is arranged between the water blocking mechanism and the support plate 4, and an annular support ring 5 is arranged between the support plate 4 and the pot cover 6 and is used for supporting the water blocking mechanism and the support plate 4; the water-blocking mechanism comprises a waterproof breathable film 3 and steel wire meshes 2 fixed on two sides of the waterproof breathable film 3; a temperature sensor 11 is arranged on the outer wall of the pot body, and a probe of the temperature sensor 11 extends into the pot body and is positioned above the support plate 4; the wall body of the pot body is provided with a diversion channel 12, the two ends of the diversion channel 12 are communicated with the inside of the pot body, one end of the diversion channel 12 is positioned below the water blocking mechanism, and the other end of the diversion channel 12 is contacted with the top end of the waterproof breathable film 3.
Further, as shown in fig. 2: the pot body is internally provided with a heating rod 13, and the heating rod 13 is positioned at the bottom of the pot body.
Example 1: a method for preparing mutton paste by using a cooking device comprises the following steps:
step one, pretreatment: making mutton into mutton cubes with the diameter of 2-5 mm for later use, adding water into the pot body, and boiling the mutton cubes through a heating rod 13; then, placing the diced mutton on the support plate 4, positioning the temperature sensor 11 above the top of the diced mutton, and connecting the pot cover 6 on the pot body in a threaded manner;
step two, steaming: heating mutton cubes by a heating rod 13 for 16min, wherein the temperature of water vapor is ensured to be 170 ℃; heating the diced mutton for 9min, starting a cold air source, enabling the temperature of the contact surface of cold air and water vapor to be 68 ℃, and instantly reducing the temperature to 68 ℃ when the steam meets the cold air, thereby generating water mist to supplement the moisture of the diced mutton; in the process of starting the cold air source, cold air generated by the cold air source enters the cavity 8 through the air inlet pipe 10 and then uniformly flows out of the flow distribution holes 7, so that water mist is generated more uniformly; during the steaming process, the water drops condensed by the steam return to the bottom of the pot body from the flow guide channel 12.
Step three, frying: then placing vegetable oil in a stir-frying pan, heating to 180 ℃, adding the steamed mutton cubes, stir-frying for 3min, then adding garlic, hot pepper and pepper, stir-frying for 2min, then adding thick broad-bean sauce and soy sauce, stir-frying for 1min, finally adding salt and monosodium glutamate, and stir-frying for 2min to obtain the mutton sauce.
Example 2: a method for preparing mutton paste by using a cooking device comprises the following steps:
step one, pretreatment: making mutton into mutton cubes with the diameter of 2-5 mm for later use, adding water into the pot body, and boiling the mutton cubes through a heating rod 13; then spice, diced mutton and spice are sequentially placed on the support plate 4, the spice is garlic, ginger and thyme, the temperature sensor 11 is positioned above the spice on the top, and the pot cover 6 is connected to the pot body in a threaded manner;
step two, steaming: heating mutton cubes by a heating rod 13 for 16min, and ensuring the temperature of water vapor to be 180 ℃; heating the diced mutton for 9min, starting a cold air source, enabling the temperature of the contact surface of cold air and water vapor to be 68 ℃, and instantly reducing the temperature to 68 ℃ when the steam meets the cold air, thereby generating water mist to supplement the moisture of the diced mutton; in the process of starting the cold air source, cold air generated by the cold air source enters the cavity 8 through the air inlet pipe 10 and then uniformly flows out of the flow distribution holes 7, so that water mist is generated more uniformly; during the steaming process, the water drops condensed by the steam return to the bottom of the pot body from the flow guide channel 12.
Step three, frying: removing the steamed diced mutton and removing spices; then placing vegetable oil in a stir-frying pan, heating to 180 deg.C, adding diced mutton, stir-frying for 3min, adding Bulbus Allii, Capsici fructus and fructus Zanthoxyli, stir-frying for 2min, adding bean paste and soy sauce, stir-frying for 1min, adding salt and monosodium glutamate, and stir-frying for 2min to obtain the final product.
Example 3: a method for preparing mutton paste by using a cooking device comprises the following steps:
step one, pretreatment: making mutton into mutton cubes with the diameter of 2-3 mm for later use, adding water into the pot body, and boiling the mutton cubes through a heating rod 13; then spice, diced mutton and spice are sequentially placed on the support plate 4, the spice is garlic, ginger and thyme, the temperature sensor 11 is positioned above the spice on the top, and the pot cover 6 is connected to the pot body in a threaded manner;
step two, steaming: heating mutton cubes for 20min by a heating rod 13, and ensuring the temperature of water vapor to be 150 ℃ during heating; heating the diced mutton for 10min, starting a cold air source, enabling the temperature of the contact surface of cold air and water vapor to be 70 ℃, and instantly reducing the temperature to 70 ℃ when the steam meets the cold air, thereby generating water mist to supplement the moisture of the diced mutton; in the process of starting the cold air source, cold air generated by the cold air source enters the cavity 8 through the air inlet pipe 10 and then uniformly flows out of the flow distribution holes 7, so that water mist is generated more uniformly; during the steaming process, the water drops condensed by the steam return to the bottom of the pot body from the flow guide channel 12.
Step three, frying: removing the steamed diced mutton and removing spices; then placing vegetable oil in a stir-frying pan, heating to 200 deg.C, adding diced mutton, stir-frying for 2min, adding Bulbus Allii, Capsici fructus and fructus Zanthoxyli, stir-frying for 1min, adding bean paste and soy sauce, stir-frying for 2min, adding salt and monosodium glutamate, and stir-frying for 1min to obtain the final product.
Comparative example 1: a method for preparing mutton paste comprises the following steps:
frying: heating vegetable oil in a stir-frying pan to 180 deg.C, adding diced mutton, stir-frying for 3min, adding Bulbus Allii, Capsici fructus and fructus Zanthoxyli, stir-frying for 2min, adding bean paste and soy sauce, stir-frying for 1min, adding salt and monosodium glutamate, and stir-frying to cooked state to obtain mutton paste.
Comparative example 2: a method for preparing mutton paste comprises the following steps:
step one, mixing: stirring the spice and the diced mutton and standing for 20 min; the spice is selected from Bulbus Allii, rhizoma Zingiberis recens and herba Thymi;
step two, frying: heating vegetable oil to 180 deg.C in a stir-frying pan, adding the mixed diced mutton, stir-frying for 3min, adding Bulbus Allii, Capsici fructus and fructus Zanthoxyli, stir-frying for 2min, adding bean paste and soy sauce, stir-frying for 1min, adding salt and monosodium glutamate, and stir-frying to cooked state to obtain mutton paste.
Comparative example 3: a method for preparing mutton paste comprises the following steps:
step one, stewing brine by using spices, and then putting mutton into the brine for stewing for 3 hours; the spice is selected from Bulbus Allii, rhizoma Zingiberis recens and herba Thymi;
step two, frying: heating vegetable oil to 180 deg.C in a stir-frying pan, adding the mixed diced mutton, stir-frying for 3min, adding Bulbus Allii, Capsici fructus and fructus Zanthoxyli, stir-frying for 2min, adding bean paste and soy sauce, stir-frying for 1min, adding salt and monosodium glutamate, and stir-frying to cooked state to obtain mutton paste.
Comparative example 4: mutton paste was prepared in the manner of patent example 3 of application No. CN 201710205703.1:
the production process of the mutton:
s1, raw material pretreatment: 1000 g of mutton, cleaning, finely cutting, putting into a meat grinder, smashing for later use, weighing 140 g of cooked sesame, peanut, melon seed and walnut according to the ratio of 1:1:1:1, and uniformly mixing according to the ratio;
s2, mixing sauce: 125 g of sweet fermented flour paste and 125 g of soybean paste;
s3, stir-frying: 1000 g to 4 g of rapeseed oil is heated, mutton is added into the rapeseed oil to be fried for about 3 minutes, the mixed sauce is added into the mutton to be fried for 1 minute, 42 g of broad bean paste and 200 g of dried hot pepper are added into the mutton to be fried for 2 minutes, and then 140 g of nutlet auxiliary materials, 20 g of five spice powder, 34 g of sugar, 3 g of pepper and 12 g of monosodium glutamate are added into the mutton to be fried till the mutton is cooked.
Comparative example 5 differs from comparative example 4 only in that: mutton was steamed as in example 1 before being fried.
In examples 1 to 3 and comparative examples 1 to 3, the following components were added in parts by weight: every 1000 parts of mutton vegetable oil 1200 parts, pepper 170 parts, garlic, broad bean paste 32 parts, salt 5 parts, soy sauce 10 parts, monosodium glutamate 8 parts and pepper 5 parts. In examples 2 to 3 and comparative examples 1 to 3, the following components were added in parts by weight: 300 parts of spice for every 1000 parts of mutton, wherein the ratio of garlic to ginger to thyme in the spice is 2:2: 1.
The mutton sauce prepared in the examples 1-3 and the comparative examples 1-5 is subjected to sanitation index and physicochemical index tests according to the GB 13100-2005 standard, and both the sanitation index and the physicochemical index meet the conditions.
The mutton pastes prepared in the examples 1-3 and the comparative examples 1-5 are evaluated for taste, and the taste is fully rated for 100; the number of people evaluated is 20; taking the average value; the specific results are as follows:
from the above taste evaluation, it can be seen that: in the examples 1 to 3 and the comparative example 5, the mutton cubes are steamed, so that the mutton smelling substances are greatly dissipated, and the prepared mutton has no mutton smell. Meanwhile, through steaming, the mutton has proper moisture while being cooked, the subsequent frying time is reduced, and the prepared mutton paste has fine and smooth mouthfeel.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. A cooking apparatus, characterized by: the cooker comprises a cooker body with an opening at the top, wherein the top of the cooker body is detachably connected with a cooker cover, the cooker cover is provided with an air pressure valve and an air inlet hole, the air inlet hole is communicated with an air inlet pipe, and the air inlet pipe is connected with a cold air source; a water blocking mechanism and a hollow support plate are sequentially arranged in the pot body from bottom to top, and the water blocking mechanism comprises a waterproof breathable film and steel wire meshes fixed on two sides of the waterproof breathable film; a temperature sensor is arranged on the outer wall of the pot body, and a probe of the temperature sensor extends into the pot body and is positioned above the support plate; the wall body of the pot body is provided with a flow guide channel, the two ends of the flow guide channel are communicated with the inside of the pot body, one end of the flow guide channel is positioned below the water blocking mechanism, and the other end of the flow guide channel is contacted with the top end of the waterproof breathable film.
2. A cooking apparatus according to claim 1, characterized in that: the inner wall of the pot cover is uniformly provided with shunting holes, a cavity is arranged in the wall body of the pot cover, the shunting holes are communicated with the cavity, and the air inlet hole and the air pressure valve are positioned above the cavity and communicated with the cavity.
3. A cooking apparatus according to claim 2, characterized in that: the cross section of the pot body is circular, the inner wall of the pot cover is provided with threads, and the pot cover is in threaded connection with the top of the pot body.
4. A cooking apparatus according to claim 3, characterized in that: the pot body is internally provided with a heating rod which is positioned at the bottom of the pot body.
5. Method for preparing a mutton paste according to the cooking equipment of claim 4, characterized in that: the method comprises the following steps:
step one, pretreatment: preparing mutton into mutton cubes with the diameter of 2-5 mm for later use, adding water into the pot body, and boiling; then placing the diced mutton on a support plate, positioning a temperature sensor above the diced mutton, and hermetically fixing a pot cover on a pot body;
step two, steaming: heating water by using a heating rod to ensure that the temperature of water vapor is 150-180 ℃, heating diced mutton for 8-10 min, starting a cold air source, and ensuring that the temperature of a contact surface of cold air and the water vapor is 65-70 ℃;
step three, frying: adding auxiliary materials to fry the steamed mutton cubes.
6. Method for preparing a mutton paste, using a cooking plant according to claim 5, characterized in that: and step two, steaming the diced mutton at the temperature of 170-180 ℃.
7. Method for preparing a mutton paste, using a cooking plant according to claim 6, characterized in that: in the first step, when the diced mutton is placed, spices are paved at the bottom and the top of the diced mutton.
8. Method for preparing a mutton paste, using a cooking plant according to claim 7, characterized in that: the spice is one or more of garlic, ginger and thyme.
9. Method for preparing a mutton paste using a cooking apparatus according to any of claims 6 to 8, characterized in that: in the third step, the frying of the diced mutton is specifically as follows: selecting chili, garlic, thick broad-bean sauce, salt, soy sauce, monosodium glutamate and pepper as auxiliary materials; heating vegetable oil to 150-200 ℃, adding diced mutton, stir-frying for 2-3 min, adding garlic, pepper and pepper, stir-frying for 1-2 min, adding thick broad-bean sauce and soy sauce, stir-frying for 1-2 min, and finally adding salt and monosodium glutamate, and stir-frying for 1-2 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189833A (en) * | 2020-11-09 | 2021-01-08 | 习水县黔道食品科技有限公司 | Processing technology of mutton sauce |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
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| CN203828636U (en) * | 2014-03-07 | 2014-09-17 | 四川兵牌农业有限公司 | Jacketed pan capable of automatically controlling stewing and stir-frying temperature |
| CN205359163U (en) * | 2015-12-22 | 2016-07-06 | 河南省屹鹰科技有限公司 | Avoid wet mashed steamer of food on grate |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN203828636U (en) * | 2014-03-07 | 2014-09-17 | 四川兵牌农业有限公司 | Jacketed pan capable of automatically controlling stewing and stir-frying temperature |
| CN205359163U (en) * | 2015-12-22 | 2016-07-06 | 河南省屹鹰科技有限公司 | Avoid wet mashed steamer of food on grate |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189833A (en) * | 2020-11-09 | 2021-01-08 | 习水县黔道食品科技有限公司 | Processing technology of mutton sauce |
| CN113068819A (en) * | 2021-04-26 | 2021-07-06 | 贵州君安食品开发有限公司 | Preparation method and processing equipment of mutton chili sauce |
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