CN112205584B - Preparation method of marinated meat - Google Patents
Preparation method of marinated meat Download PDFInfo
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- CN112205584B CN112205584B CN202011058931.9A CN202011058931A CN112205584B CN 112205584 B CN112205584 B CN 112205584B CN 202011058931 A CN202011058931 A CN 202011058931A CN 112205584 B CN112205584 B CN 112205584B
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- 235000013372 meat Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 235000020995 raw meat Nutrition 0.000 claims abstract description 27
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000008399 tap water Substances 0.000 claims abstract description 4
- 235000020679 tap water Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims description 17
- 238000007599 discharging Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
- 241000241413 Propolis Species 0.000 claims description 3
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- INAPMGSXUVUWAF-GCVPSNMTSA-N [(2r,3s,5r,6r)-2,3,4,5,6-pentahydroxycyclohexyl] dihydrogen phosphate Chemical compound OC1[C@H](O)[C@@H](O)C(OP(O)(O)=O)[C@H](O)[C@@H]1O INAPMGSXUVUWAF-GCVPSNMTSA-N 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 229940072113 onion extract Drugs 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 229940068041 phytic acid Drugs 0.000 claims description 3
- 235000002949 phytic acid Nutrition 0.000 claims description 3
- 239000000467 phytic acid Substances 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 229940069949 propolis Drugs 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 3
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 3
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B13/00—Grading or sorting solid materials by dry methods, not otherwise provided for; Sorting articles otherwise than by indirectly controlled devices
- B07B13/003—Separation of articles by differences in their geometrical form or by difference in their physical properties, e.g. elasticity, compressibility, hardness
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B13/00—Grading or sorting solid materials by dry methods, not otherwise provided for; Sorting articles otherwise than by indirectly controlled devices
- B07B13/14—Details or accessories
- B07B13/16—Feed or discharge arrangements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of marinated meat, and particularly relates to a preparation method of marinated meat, which comprises the following steps of; (1) selecting materials; (2) pickling with salt; (3) pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking; (4) pre-boiling for the second time: placing the meat subjected to primary cooking into a sorting mechanism for sorting raw cooked meat, mixing the concentrated ingredient liquid with the sorted cooked meat blocks for secondary precooking, and returning the sorted raw meat to the step (3) for primary precooking; (5) pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air; (6) vacuum packaging adopts raw cooked meat letter sorting mechanism, sorts raw cooked meat, makes cooked meat, after precooking the second time, tasty that can be more has guaranteed half cooked meat after precooking the first time again simultaneously, gets into precooking the second time, leads to tasty not good, influences holistic taste.
Description
Technical Field
The invention belongs to the technical field of marinated meat, and particularly relates to a preparation method of marinated meat.
Background
The marinated meat, also called as marinated dish, is a dish prepared by putting the raw materials after primary processing and blanching treatment into prepared marinade for cooking. Generally, the method can be divided into three categories of red halogen, yellow halogen and white halogen. The Sichuan brine is the most common in China, mainly red brine, and the stewed meat in Chaoshan region is the most famous and has gone abroad. In the process of preparing the marinated meat, cooked meat and raw meat need to be stored in a classified manner.
When the existing marinated meat is prepared, uneven heating is easy to cause, and meats with different heating degrees have different tastes, so that the mouth feel is different.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a method for preparing marinated meat.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing marinated meat comprises;
(1) selecting materials: selecting fresh pork, cutting into meat blocks with block structures, cleaning and dehydrating;
(2) and (3) pickling by injecting salt: injecting 0.2-0.4 per mill of composite phosphate solution into the meat in the step (1), then adding a preservative, and rolling and kneading for pickling for 2 hours;
(3) pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking;
(4) pre-boiling for the second time: placing the meat subjected to primary cooking into a sorting mechanism for sorting raw cooked meat, mixing the concentrated ingredient liquid with the sorted cooked meat blocks for secondary precooking, and returning the sorted raw meat to the step (3) for primary precooking;
(5) pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air;
(6) and (3) vacuum packaging: and putting the precooled meat blocks into a vacuum packaging bag.
Preferably, the steam is boiled to 0.20-0.30 Mpa, the boiling temperature is 60-80 ℃, and the boiling time is 10 minutes.
Preferably, the preservative comprises the following components in parts by weight: 20-30 parts of onion extract, 15-25 parts of cumin extract, 0.01-0.03 part of inositol phosphate, 0.05-0.1 part of sodium dehydroacetate, 20-30 parts of tea polyphenol, 25-35 parts of natural propolis and 5-10 parts of phytic acid.
Preferably, the sorting mechanism comprises a meat feeding and conveying platform and a raw meat discharging and conveying platform; a cooked meat receiving hopper is arranged between the meat feeding and conveying platform and the raw meat discharging and conveying platform; install the device support on stating meat feeding conveying platform and raw meat ejection of compact conveying platform, install horizontal slide on the device support, horizontal slide is last to install and to remove the seat, remove and to install electric putter on the seat, connecting sleeve is installed to the electric putter output, the sucking disc is installed to the connecting sleeve lower extreme, the sucking disc passes through the pipe connection aspiration pump air intake, the sucking disc includes outer bucket cover, inner core lid, the lower extreme fill mouth department inboard of outer bucket cover is fixed with netted ring frame, netted ring frame inner ring side is fixed with the support ring, inner core lid activity is located inside the support ring, the inside fixed mounting of connecting sleeve has the cylinder, inner core lid is fixed on the cylinder output.
Further, a horizontal frame plate is installed on the moving seat, a plurality of longitudinal sliding ways which are parallel to each other are installed on the horizontal frame plate, a sliding block is independently installed in each longitudinal sliding way, an electric push rod is independently installed on each sliding block, cleaning pools are arranged on two sides of the cooked meat receiving hopper, and the cleaning pools are located under one end of each longitudinal sliding way.
Further, wash the pond bottom and install driving motor, the driving motor output is fixed with impeller, impeller is located and washs inside the pond.
Further, the longitudinal slide way is perpendicular to the horizontal slide way.
Furthermore, a control valve is arranged on a pipeline for connecting the suction disc with the air pump, and the suction disc on each electric push rod is controlled by an independent control valve.
Utilize the soft, the ripe meat hard characteristic of uncooked meat, utilize the sucking disc to adsorb meat to uncooked meat ejection of compact conveying platform by meat feeding conveying platform, in-process, utilize the inner core lid of cylinder promotion sucking disc fill mouth department in the connecting sleeve, the meat of adsorbing on the inner core lid promotion sucking disc, when for uncooked meat, because the characteristic of matter soft, uncooked meat warp still can be adsorbed by the netted ring frame of inner core lid side department, and when being ripe meat, ripe meat can not take place to warp thereby break away from the sucking disc and fall into ripe meat connects the hopper, thereby realize the letter sorting of uncooked meat and ripe meat with this, the operation staff hand need not to contact the meat of treating processing, reduce bacterial contamination, guarantee the quality of meat.
Compared with the prior art, the invention has the following technical effects:
adopt uncooked cooked meat letter sorting mechanism, to raw cooked meat letter sorting, make cooked meat, after precooking the second time, tasty more, guaranteed half cooked meat after precooking the first time again simultaneously, get into precooking the second time, lead to tasty not good, influence holistic taste.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a schematic view of the overall mechanism of the present invention;
FIG. 3 is a view of the chuck structure of the present invention;
FIG. 4 is a view showing the structure of a cleaning tank of the present invention;
in the figure: 1. a meat feeding and conveying platform; 2. raw meat discharging and conveying platform; 3. cooked meat receiving hopper; 12. a device holder; 13. a horizontal slide; 14. a movable seat; 15. an electric push rod; 16. a connecting sleeve; 17. a suction cup; 18. an air pump; 21. an outer bucket cover; 22. an inner core cover; 23. a net-shaped ring frame; 24. a support ring; 25. a cylinder; 31. a horizontal shelf plate; 32. a longitudinal slideway; 33. a slider; 34. a cleaning tank; 41. a drive motor; 42. a stirring impeller; 43. and a control valve.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further clarified by combining the specific drawings.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not denote a unique embodiment.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example 1
Referring to fig. 1, a method for preparing marinated meat includes;
(1) selecting materials: selecting fresh pork, cutting into meat blocks with block structures, cleaning and dehydrating;
(2) salt pickling by injection: injecting 0.2-0.4 per mill of composite phosphate solution into the meat in the step (1), then adding a preservative, and rolling and kneading for pickling for 2 hours;
(3) pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking;
(4) pre-boiling for the second time: placing the meat subjected to primary cooking into a sorting mechanism for sorting raw cooked meat, mixing the concentrated ingredient liquid with the sorted cooked meat blocks for secondary precooking, and returning the sorted raw meat to the step (3) for primary precooking;
(5) pre-cooling: spreading the meat blocks pre-cooked for the second time on the stainless steel plaque, and exhausting air from the spread meat blocks by using a fan;
(6) and (3) vacuum packaging: and putting the precooled meat blocks into a vacuum packaging bag.
Preferably, the steam is boiled to 0.20-0.30 Mpa, the boiling temperature is 60-80 ℃, and the boiling time is 10 minutes.
Preferably, the preservative comprises the following components in parts by weight: 20-30 parts of onion extract, 15-25 parts of cumin extract, 0.01-0.03 part of inositol phosphate, 0.05-0.1 part of sodium dehydroacetate, 20-30 parts of tea polyphenol, 25-35 parts of natural propolis and 5-10 parts of phytic acid.
Example 2
The same points as those in example 1 are not repeated, and the difference from example 1 is that:
referring to fig. 2-4, the sorting mechanism includes a meat feeding and conveying platform and a raw meat discharging and conveying platform; a cooked meat receiving hopper is arranged between the meat feeding and conveying platform and the raw meat discharging and conveying platform; install the device support on stating meat feeding conveying platform and raw meat ejection of compact conveying platform, install horizontal slide on the device support, horizontal slide is last to install and to remove the seat, remove and to install electric putter on the seat, connecting sleeve is installed to the electric putter output, the sucking disc is installed to the connecting sleeve lower extreme, the sucking disc passes through the pipe connection aspiration pump air intake, the sucking disc includes outer bucket cover, inner core lid, the lower extreme fill mouth department inboard of outer bucket cover is fixed with netted ring frame, netted ring frame inner ring side is fixed with the support ring, inner core lid activity is located inside the support ring, the inside fixed mounting of connecting sleeve has the cylinder, inner core lid is fixed on the cylinder output.
The utility model provides a meat stew in soy sauce is with raw and cooked meat letter sorting system of processing which theory of operation:
the movable seat 14 moves on the horizontal slideway 13 and moves back and forth between the meat feeding and conveying platform 1 and the raw meat discharging and conveying platform 2, when the movable seat 14 moves to the meat feeding and conveying platform 1, the electric push rod 15 pushes the suction cup 17 to move downwards, the port of the suction cup 17 generates suction pressure by the air suction pump 18 to absorb meat slices, the movable seat moves after absorption is completed, when the movable seat moves to the cooked meat receiving hopper 3, the air cylinder 25 pushes the inner core cover 22 out of the port of the suction cup 17, when the raw meat is raw meat, the raw meat can still be absorbed by the net-shaped ring frame 23 at the side edge of the inner core cover 22 due to the characteristic of softness, the suction cup 17 moves to the raw meat discharging and conveying platform 2 to place the raw meat on the raw meat discharging and conveying platform 2, and when the cooked meat is cooked meat, the cooked meat cannot deform to separate from the suction cup 17 and fall into the cooked meat receiving hopper 3, and accordingly the raw meat and cooked meat are sorted.
A horizontal frame plate 31 is installed on the moving seat 14, a plurality of longitudinal slide ways 32 which are parallel to each other are installed on the horizontal frame plate 31, a slide block 33 is independently installed in each longitudinal slide way 32, an electric push rod 15 is independently installed on each slide block 33, cleaning pools 34 are arranged on two sides of the cooked meat receiving hopper 3, and the cleaning pools 34 are located under one end of each longitudinal slide way 32. After the sucking disc 17 adsorbs the raw meat, blood which can be adhered to the raw meat on the sucking disc 17 adsorbs the cooked meat again, the cooked meat is easy to infect, the sliding block 33 is utilized to move in the longitudinal slideway 32, when the sucking disc 17 adsorbs the raw meat, the sliding block 33 moves to the end of the longitudinal slideway 32, the electric push rod 15 pushes the sucking disc 17 into the cleaning pool 34 for cleaning, and the blood stain on the sucking disc 17 is removed.
The bottom of the cleaning pool 34 is provided with a driving motor 41, the output end of the driving motor 41 is fixed with a stirring impeller 42, and the stirring impeller 42 is positioned inside the cleaning pool 34. The driving motor 41 is used for driving the stirring impeller 42 to rotate, so as to drive the liquid in the cleaning pool to flow, and the cleaning effect on the sucking disc 17 is improved.
The longitudinal runners 32 are perpendicular to the horizontal runners 13.
The pipeline of the suction cup 17 connected with the air suction pump 18 is provided with a control valve 43, and the suction cup 17 on each electric push rod 15 is controlled by the independent control valve 43. Each suction cup 17 can operate independently and when one of them needs cleaning, the remaining suction cups 17 can work normally.
The foregoing shows and describes the general principles, essential features, and inventive features of this invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (3)
1. The preparation method of the marinated meat is characterized by comprising the following steps:
(1) selecting materials: selecting fresh pork, cutting into meat blocks with block structures, cleaning and dehydrating;
(2) and (3) pickling by injecting salt: injecting 0.2-0.4 per mill of composite phosphate solution into the meat in the step (1), then adding a preservative, and rolling and kneading for pickling for 2 hours;
(3) pre-boiling for the first time: rinsing the pickled meat blocks in tap water, and then cooking;
(4) pre-boiling for the second time: placing the meat subjected to primary cooking into a sorting mechanism for sorting raw cooked meat, mixing the concentrated ingredient liquid with the sorted cooked meat blocks for secondary precooking, and returning the sorted raw meat to the step (3) for primary precooking;
(5) pre-cooling: spreading the meat blocks on the stainless steel plaque, and exhausting air;
(6) and (3) vacuum packaging: putting the precooled meat blocks into a vacuum packaging bag;
the sorting mechanism comprises a meat feeding and conveying platform and a raw meat discharging and conveying platform; a cooked meat receiving hopper is arranged between the meat feeding and conveying platform and the raw meat discharging and conveying platform; the device comprises a meat feeding and conveying platform, a raw meat discharging and conveying platform, a device support, a horizontal slide way, a moving seat, an electric push rod, a connecting sleeve, a sucker and an air suction pump, wherein the meat feeding and conveying platform and the raw meat discharging and conveying platform are installed on the device support;
a horizontal frame plate is arranged on the movable seat, a plurality of parallel longitudinal slideways are arranged on the horizontal frame plate, a sliding block is independently arranged in each longitudinal slideway, an electric push rod is independently arranged on each sliding block, cleaning pools are arranged on two sides of the cooked meat receiving hopper and are positioned under one end of each longitudinal slideway;
and a control valve is arranged on a pipeline for connecting the suction disc with the air suction pump, and the suction disc on each electric push rod is controlled by an independent control valve.
2. The method for preparing marinated meat according to claim 1, wherein: boiling the steam to 0.20-0.30 Mpa for cooking, wherein the cooking temperature is 60-80 ℃, and the cooking time is 10 minutes.
3. The method for preparing marinated meat according to claim 1, wherein: the preservative comprises the following components in parts by weight: 20-30 parts of onion extract, 15-25 parts of cumin extract, 0.01-0.03 part of inositol phosphate, 0.05-0.1 part of sodium dehydroacetate, 20-30 parts of tea polyphenol, 25-35 parts of natural propolis and 5-10 parts of phytic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011058931.9A CN112205584B (en) | 2020-09-30 | 2020-09-30 | Preparation method of marinated meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011058931.9A CN112205584B (en) | 2020-09-30 | 2020-09-30 | Preparation method of marinated meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112205584A CN112205584A (en) | 2021-01-12 |
| CN112205584B true CN112205584B (en) | 2022-07-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011058931.9A Active CN112205584B (en) | 2020-09-30 | 2020-09-30 | Preparation method of marinated meat |
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Effective date of registration: 20231130 Address after: 200135, No. 6459 Longdong Avenue, Pudong New Area, Shanghai Patentee after: SHANGHAI XINCHENG FOOD Co.,Ltd. Address before: 237000 south of Shouchun Road East of Jiude Road, economic and Technological Development Zone, Lu'an City, Anhui Province Patentee before: ANHUI QIFA FOOD CO.,LTD. |