CN112189801A - Process flow for making preserved-pork-meat - Google Patents
Process flow for making preserved-pork-meat Download PDFInfo
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- CN112189801A CN112189801A CN202010999875.2A CN202010999875A CN112189801A CN 112189801 A CN112189801 A CN 112189801A CN 202010999875 A CN202010999875 A CN 202010999875A CN 112189801 A CN112189801 A CN 112189801A
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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
- A23L13/40—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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/0006—Cutting or shaping meat
- A22C17/002—Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
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Abstract
The invention discloses a process flow for making braised pork, which comprises a hair roasting box, a spiral quick-freezing tunnel, a chop machine and a calm lakelet meat machine, wherein meat raw materials are subjected to hair roasting, hair scraping, square cutting, quick freezing, meat cutting, calm lakelet processing, frying, marinating and stewing; the feather roasting box is used for a feather roasting process, the spiral quick-freezing tunnel is used for a meat quick-freezing process, the row cutting machine is used for a meat cutting process, and the calm lakelet meat cutting machine is used for a calm lakelet process; the whole process is carried by a conveying chain channel. The invention has the advantages of keeping the traditional process and taste, ensuring the same taste and weight of the pork jerky during mass production.
Description
Technical Field
The invention relates to the technical field of food processing and catering central kitchen assembly lines, in particular to a process flow for making stewed pork.
Background
The ham is one of famous Chinese snacks and is a special snack in Huaihai region. According to the record of the traditional Lu vegetable recipe, the streaky pork is bound by a straw rope and stewed with soy sauce in the early morning, so that the taste of the streaky pork is instantly melted in the mouth and is fragrant but not greasy. It is popular in Subei and Lunan, i.e. Xuzhou, Jinan, Jining, Neze, Zaozhuang and Linyi, and similar vegetables such as beng dried rice with Jining.
The meat of the preserved fruits is not greasy, is more delicious and more tasty, and is a very characteristic snack in the Lucai. The pork is prepared by binding streaky pork with sparerib with herba Typhae in length of 15 CM. So called: and (4) carrying out meat preparation. The diet is characterized in that: fat but not greasy, much more delicious and tasty, and the meat color is drooling.
At present, the meat on the catering market has various varieties, different tastes and weights, common people have large demands on the meat due to more than willing stores, and in order to enable the common people to eat the authentic traditional meat with the same taste and weight, a production line production method on the basis of keeping the same taste and weight of the meat is needed.
Disclosure of Invention
The invention aims to provide a preparation process flow of the preserved pork fillet, which has the advantages of ensuring the same taste and weight of the preserved pork fillet during mass production on the basis of keeping the traditional process and taste, and solves the problems that the demand of common people for the preserved pork fillet is large and people eat the preserved pork fillet which is orthodox and has the same taste and weight.
In order to achieve the purpose, the invention provides the following technical scheme: a process for preparing the pork fillet comprises a feather roasting box, a spiral quick-freezing tunnel, a chop machine and an calm lakelet meat machine, wherein meat raw materials are subjected to feather roasting, feather scraping, square cutting, quick-freezing, meat cutting, calm lakelet processing, frying, marinating and stewing;
the feather roasting box is used for a feather roasting process, the spiral quick-freezing tunnel is used for a meat quick-freezing process, the row cutting machine is used for a meat cutting process, and the calm lakelet meat cutting machine is used for a calm lakelet process;
the whole process is carried by a conveying chain channel.
As a further scheme of the invention, the chopper adopts a Tereford brand imported from Germany, and the built-in infrared image of the chopper can be quantitatively divided according to the density of each piece of meat.
A process flow for making braised pork comprises the following steps:
s1, the purchased meat products are sent into a hair baking box, and hair is baked at high temperature through the hair baking box, so that hair impurities of the pigskin are baked;
s2, after the roasting of the meat products is finished, the meat products enter a hair scraping procedure through a conveying chain channel, and hair is scraped back and forth through a mechanical clamping blade;
s3, after shaving, sending the meat product into a cutting procedure for cutting, and cutting the middle section into meat cubes with the thickness of 5cm, the width of 18 cm and the length of 40 cm;
s4, conveying the cut meat cubes into a spiral quick-freezing tunnel, and quickly freezing the meat cubes through the spiral quick-freezing tunnel for 35 minutes to enable the temperature of the meat cubes to reach-2 ℃ and enable meat bodies to be straight;
s5, conveying the quick-frozen meat cubes into a row cutting machine, and quantitatively dividing each meat cube according to the density of each meat cube through an infrared image arranged in the row cutting machine to ensure that the weight of each meat cube is within 100g +/-2 g;
s6, enabling the cut stem meat to enter a calm lakelet meat machine for water passing calm lakelet, enabling the calm lakelet meat machine to contain 1500 jin of water, circulating calm lakelet ten thousand jin of meat, enabling the water temperature to be 85-90 ℃, enabling the time to be 1 minute and 30 seconds, removing fishy smell and blood foam, and enabling the skin of the stem meat to be white and slightly cooked after water passing;
after the cooked meat is fried in the frying production line at 185 +/-5 ℃ for 1 min and 30 sec after S7 and calm lakelet, fishing out after frying;
s8, barrelling the fried pork pieces according to a specified quantity, adding salt, soy sauce, rock candy, pepper, aniseed, cassia bark and bay leaves, and entering a marinating production line for marinating;
s9, when marinating, boiling with big fire at the furnace temperature of 320 ℃ for 5 minutes, then stewing with small fire at the furnace temperature of 200 ℃ for 15 minutes.
Compared with the prior art, the invention has the following beneficial effects: the meat of the stem after being prepared by the production process flow is analyzed according to the components: the pork meat paste contains 52g of water, 16.9g of protein and 26.2g of fat per 100g of raw pork, the protein content of the pork skin and the lean meat is far higher than that of fat meat, the fat meat contains fat as the main component, and contains a plurality of fatty acids necessary for human bodies such as linoleic acid, arachidonic acid and the like, during the sauce stewing process of the pork meat for more than 2 hours, a plurality of fat-soluble vitamins and trace elements which are easy to lose and partial protein in the lean meat and the pork skin are dissolved in the broth, and the unsaturated fatty acid in the fat meat is heated for a long time to form the fatty acid necessary for the human bodies, which is widely called meat beauty, soup concentration and rich nutrition.
Through the flow line production process, on the basis of keeping the traditional process and taste, the taste and the weight of the preserved ham are ensured to be the same while mass production is carried out, and the requirements of common people on the preserved ham are met.
Drawings
FIG. 1 is a schematic process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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 of the 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.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
Referring to fig. 1, an embodiment of the present invention: a process for preparing the pork fillet comprises a feather roasting box, a spiral quick-freezing tunnel, a chop machine and an calm lakelet meat machine, wherein meat raw materials are subjected to feather roasting, feather scraping, square cutting, quick-freezing, meat cutting, calm lakelet processing, frying, marinating and stewing;
the feather roasting box is used for a feather roasting process, the spiral quick-freezing tunnel is used for a meat quick-freezing process, the chopping machine is used for a meat cutting process, the chopping machine adopts a Delefu brand imported from Germany, an infrared image built in the chopping machine can be quantitatively cut according to the density of each piece of meat, and the calm lakelet meat machine is used for a calm lakelet process;
the whole process is carried by a conveying chain channel.
Example 2
The embodiment provided by the invention comprises the following steps: a process flow for making braised pork comprises the following preparation steps:
s1, the purchased meat products are sent into a hair baking box, hair is baked at high temperature through the hair baking box, hair impurities of the pigskin are baked cleanly, the traditional hair baking with a handheld spray gun is replaced, the productivity is increased, and the hair baking effect can be improved;
s2, after the hair baking is finished, the meat product enters a hair scraping procedure through a conveying chain channel, the hair is scraped back and forth through a mechanical clamping blade, hair impurities of baked hair are scraped clean through a knife, and the product quality is improved;
s3, after shaving, sending the meat product into a cutting procedure for cutting, and cutting the middle section into meat cubes with the thickness of 5cm, the width of 18 cm and the length of 40 cm;
s4, conveying the cut meat cubes into a spiral quick-freezing tunnel, and quickly freezing the meat cubes through the spiral quick-freezing tunnel for 35 minutes to ensure that the temperature of the meat cubes reaches-2 ℃ and the meat bodies are straight, so that the meat cubes can be conveniently cut into the same-weight pork cubes;
s5, conveying the quick-frozen meat cubes into a row cutting machine, and quantitatively dividing each meat cube according to the density of each meat cube through an infrared image arranged in the row cutting machine to ensure that the weight of each meat cube is within 100g +/-2 g;
and S6, the chopped pork pieces are put into a calm lakelet meat mincer to be processed by water-passing calm lakelet, the calm lakelet meat mincer holds 1500 jin of water, 1 ten thousand jin of calm lakelet meat is circulated, the water temperature is 85-90 ℃, the time is 1 minute and 30 seconds, fishy smell and blood foam are removed, and the skin of the water-passed pork pieces is white and slightly cooked.
Example 3
The embodiment provided by the invention comprises the following steps: a process flow for making braised pork comprises the following steps:
after the cooked meat is fried in the frying production line at 185 +/-5 ℃ for 1 min and 30 sec after S1 and calm lakelet, fishing out after frying; the oil smoke can be reduced by frying after being washed with water. Frying through a fried meat production line, frying out excess oil of fat meat, and making the fried meat have golden surface and attractive color;
s2, barrelling the fried pork pieces according to a specified quantity, adding salt, soy sauce, rock candy, pepper, aniseed, cassia bark and bay leaves, and entering a marinating production line for marinating; the meat filling barrel automatically conveys the meat filling barrel to the interior of the machine through a conveying chain channel, and an automatic quantitative water adding device is arranged to ensure that the meat in each barrel is the same in broth;
s3, when marinating, boiling with big fire, stewing with small fire for 5 minutes at the furnace temperature of 320 ℃, stewing with small fire for 15 minutes at the furnace temperature of 200 ℃, and heating in the furnace to make the meat have golden color and delicious soft glutinous rice.
Example 4
The embodiment provided by the invention comprises the following steps: the finished product of the pork fillet comprises the following components:
the pork meat paste contains 52g of water, 16.9g of protein and 26.2g of fat per 100g of raw pork, the protein content of the pork skin and the lean meat is far higher than that of the fat meat, the fat meat contains fat as the main component, and contains a plurality of fatty acids necessary for human bodies, such as linoleic acid, arachidonic acid and the like, during the sauce stewing process of the pork meat for more than 2 hours, a plurality of fat-soluble vitamins and trace elements which are easy to lose and partial protein in the lean meat and the pork skin are dissolved in the broth, and the unsaturated fatty acid in the fat meat is heated for a long time to form the fatty acid necessary for the human bodies.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (3)
1. The process flow for making the meat comprises a hair baking box, a spiral quick-freezing tunnel, a row cutting machine and an calm lakelet meat machine, and is characterized in that: roasting, shaving, cutting, quick freezing, cutting meat, calm lakelet processing, frying, marinating and stewing meat raw materials;
the feather roasting box is used for a feather roasting process, the spiral quick-freezing tunnel is used for a meat quick-freezing process, the row cutting machine is used for a meat cutting process, and the calm lakelet meat cutting machine is used for a calm lakelet process;
the whole process is carried by a conveying chain channel.
2. The process flow for making the braised pork according to claim 1, which is characterized in that: the chopper adopts a Deleft brand imported from Germany, and an infrared image built in the chopper can be quantitatively divided according to the density of each piece of meat.
3. The process flow for making the braised pork according to claim 1, which is characterized in that: the manufacturing process comprises the following steps:
s1, the purchased meat products are sent into a hair baking box, and hair is baked at high temperature through the hair baking box, so that hair impurities of the pigskin are baked;
s2, after the roasting of the meat products is finished, the meat products enter a hair scraping procedure through a conveying chain channel, and hair is scraped back and forth through a mechanical clamping blade;
s3, after shaving, sending the meat product into a cutting procedure for cutting, and cutting the middle section into meat cubes with the thickness of 5cm, the width of 18 cm and the length of 40 cm;
s4, conveying the cut meat cubes into a spiral quick-freezing tunnel, and quickly freezing the meat cubes through the spiral quick-freezing tunnel for 35 minutes to enable the temperature of the meat cubes to reach-2 ℃ and enable meat bodies to be straight;
s5, conveying the quick-frozen meat cubes into a row cutting machine, and quantitatively dividing each meat cube according to the density of each meat cube through an infrared image arranged in the row cutting machine to ensure that the weight of each meat cube is within 100g +/-2 g;
s6, enabling the cut stem meat to enter a calm lakelet meat machine for water passing calm lakelet, enabling the calm lakelet meat machine to contain 1500 jin of water, circulating calm lakelet ten thousand jin of meat, enabling the water temperature to be 85-90 ℃, enabling the time to be 1 minute and 30 seconds, removing fishy smell and blood foam, and enabling the skin of the stem meat to be white and slightly cooked after water passing;
after the cooked meat is fried in the frying production line at 185 +/-5 ℃ for 1 min and 30 sec after S7 and calm lakelet, fishing out after frying;
s8, barrelling the fried pork pieces according to a specified quantity, adding salt, soy sauce, rock candy, pepper, aniseed, cassia bark and bay leaves, and entering a marinating production line for marinating;
s9, when marinating, boiling with big fire at the furnace temperature of 320 ℃ for 5 minutes, then stewing with small fire at the furnace temperature of 200 ℃ for 15 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010999875.2A CN112189801A (en) | 2020-09-22 | 2020-09-22 | Process flow for making preserved-pork-meat |
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| CN202010999875.2A CN112189801A (en) | 2020-09-22 | 2020-09-22 | Process flow for making preserved-pork-meat |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041472A (en) * | 2017-12-27 | 2018-05-18 | 徐州世缘食品有限公司 | A kind of production method of handle meat |
| CN110477283A (en) * | 2019-09-12 | 2019-11-22 | 齐鲁工业大学 | A kind of processing method of handle meat rice instant food |
| CN110537672A (en) * | 2019-09-20 | 2019-12-06 | 齐鲁工业大学 | processing method of low-sugar preserved-pork-roll meat |
| CN110651965A (en) * | 2019-11-04 | 2020-01-07 | 齐鲁工业大学 | Soft package minced fillet processing method capable of reducing bacteria |
-
2020
- 2020-09-22 CN CN202010999875.2A patent/CN112189801A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041472A (en) * | 2017-12-27 | 2018-05-18 | 徐州世缘食品有限公司 | A kind of production method of handle meat |
| CN110477283A (en) * | 2019-09-12 | 2019-11-22 | 齐鲁工业大学 | A kind of processing method of handle meat rice instant food |
| CN110537672A (en) * | 2019-09-20 | 2019-12-06 | 齐鲁工业大学 | processing method of low-sugar preserved-pork-roll meat |
| CN110651965A (en) * | 2019-11-04 | 2020-01-07 | 齐鲁工业大学 | Soft package minced fillet processing method capable of reducing bacteria |
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