CN112690410A - Sauced meat rich in dietary fiber and preparation method thereof - Google Patents
Sauced meat rich in dietary fiber and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a sauced meat rich in dietary fiber and a preparation method thereof, wherein the sauced meat rich in dietary fiber is rich in dietary fiber by adding dietary fiber powder into the sauced meat, the dried bean dregs and starch are uniformly mixed according to the weight ratio of 10:1 to obtain a mixture, the mixture is sent into a double-screw extruder for extrusion and expansion, water with the mass of 10% of the mixture is added in the extrusion and expansion process, the product obtained after extrusion and expansion is crushed to obtain dietary fiber powder, and then raw material meat, spice powder, bottom soup, dietary fiber powder and halogen material are added into a sauced meat preparation device to prepare sauced meat rich in dietary fiber, the dietary fiber powder improves the nutritional ingredients of the dietary fiber powder by mixing the bean dregs and the starch, and the bean dregs concentrate a high proportion of dietary fiber and can promote digestion and absorption of a human body, so that the prepared sauced meat rich in dietary fiber has the effects of inhibiting diabetes mellitus, Reducing cholesterol and blood sugar, etc.
Description
Technical Field
The invention relates to the field of food, in particular to sauced meat rich in dietary fiber and a preparation method thereof.
Background
The sauce braised pork product is a cooked meat product prepared by adding seasonings such as table salt or soy sauce and spices into raw meat and boiling the raw meat together. The sauced marinated meat products have bright color, delicious taste, tender meat and unique flavor, are deeply favored by consumers in China, and the common varieties comprise sauced beef, sauced meat, marinated meat, sweet and sour spareribs, honeydew hoof pith and the like.
Dietary fiber is considered by nutritionists as the seventh major nutrient behind water, carbohydrates, proteins, fats, vitamins, minerals, which reduces a person's risk of hypertension, obesity, constipation, diabetes, rectal cancer, and colon cancer.
Therefore, how to enrich the sauce braised meat products with dietary fibers is a problem to be solved by the invention.
Disclosure of Invention
In order to overcome the technical problems, the invention aims to provide a sauced meat rich in dietary fiber and a preparation method thereof: the method comprises the steps of adding dietary fiber powder into sauced meat to enable the sauced meat to be rich in dietary fiber, uniformly mixing dried bean dregs and starch according to a weight ratio of 10:1 to obtain a mixture, then sending the mixture into a double-screw extruder for extrusion and expansion, adding water accounting for 10% of the mass of the mixture in the extrusion and expansion process, crushing a product obtained after extrusion and expansion to obtain the dietary fiber powder, and then adding raw material meat, spice powder, soup stock, the dietary fiber powder and a marinade into a sauced meat manufacturing device to prepare the sauced meat rich in the dietary fiber, so that the problem that the existing sauced meat product does not contain or contains little dietary fiber is solved.
The purpose of the invention can be realized by the following technical scheme:
the sauced meat rich in dietary fiber comprises the following components in parts by weight: 100 parts of raw meat, 1-3 parts of spice powder, 200 parts of base soup 150-;
the sauce braised meat rich in dietary fiber is prepared by the following steps:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a meat stewing groove of a sauce meat stewing device, starting a driving motor, driving a linkage shaft to rotate by the driving belt pulley and a driven belt pulley in a running mode, driving a transmission shaft to rotate in a supporting sleeve by a driving bevel gear and a transmission bevel gear so as to drive a material turning plate to rotate through a connecting sleeve, turning the raw meat by the rotating material turning plate, adding spice powder, dietary fiber powder and a stewing material into the meat stewing groove, continuously turning, uniformly mixing the raw meat, the spice powder, the dietary fiber powder and the stewing material, and pickling for 12-24 hours to obtain pickled raw meat;
step two: after the raw material meat is kept for 2-3 hours after salting, adding the mixture of the pig bone, the beef bone and the chicken bone into a cooking box from a feeding port, then adding purified water into the cooking box, starting a stirring motor, driving a stirring shaft and stirring blades to rotate by the operation of the stirring motor, driving the pig bone, the beef bone and the chicken bone to continuously stir in the purified water by the rotating stirring shaft and the stirring blades, starting a first heating net to heat the purified water to boiling, and then decocting the pig bone, the beef bone and the chicken bone for 2-3 hours to obtain a bottom soup;
step three: and opening an electromagnetic valve at the bottom end of the flow guide hopper, filtering the bottom soup by a filter plate, releasing the filtered bottom soup into a marinated meat groove, starting a second heating net to heat the bottom soup to boiling, and then decocting the pickled raw meat until the pickled raw meat is completely cured to obtain the marinated meat rich in dietary fibers.
As a further scheme of the invention: the raw material meat is one of pork, beef, mutton, chicken, duck meat and goose meat; the spice powder is powder obtained by mixing and crushing 4-5 parts by weight of aniseed, 6-8 parts by weight of amomum tsao-ko, 6-8 parts by weight of galangal, 0.5-1 part by weight of clove, 1-2 parts by weight of nutmeg, 3-5 parts by weight of fennel, 3-5 parts by weight of cassia bark, 1-2 parts by weight of angelica dahurica, 1-3 parts by weight of bay leaves and 1-2 parts by weight of pepper; the marinating material comprises 1-5 parts by weight of broad bean paste, 1-5 parts by weight of oyster sauce, 1-3 parts by weight of white granulated sugar, 5-9 parts by weight of yellow wine, 3-5 parts by weight of dark soy sauce, 1-3 parts by weight of light soy sauce, 0.5-1 part by weight of table vinegar and 1-2 parts by weight of table salt.
As a further scheme of the invention: the preparation method of the dietary fiber powder comprises the following steps:
uniformly mixing the dried bean dregs and starch according to the weight ratio of 10:1 to obtain a mixture, then feeding the mixture into a double-screw extruder for extrusion and expansion, adding water accounting for 10% of the mass of the mixture in the extrusion and expansion process, and then crushing the product after extrusion and expansion to obtain the dietary fiber powder.
As a further scheme of the invention: the sauced and marinated meat making device comprises a soup boiling mechanism and a marinated meat mechanism, wherein one side of the soup boiling mechanism is erected at the top of the marinated meat mechanism;
boil hot water mechanism and include first mounting bracket, cooking box, water conservancy diversion fill, charge door, stirring motor, (mixing) shaft, stirring leaf, slag notch, filter, first heating screen, first sealing door, second sealing door, cooking box is installed at the top of first mounting bracket, water conservancy diversion fill is installed to cooking box's bottom, water conservancy diversion fill's bottom is provided with the solenoid valve, the charge door has been seted up to cooking box's top one side, hinged joint has first sealing door on the charge door, cooking box's top axle center department installs the stirring motor.
As a further scheme of the invention: the output shaft of stirring motor runs through the top of cooking case, install the (mixing) shaft on the output shaft tip of stirring motor, the stirring leaf is installed to the bottom of (mixing) shaft, (mixing) shaft, stirring leaf all are located cooking case's inner chamber, the slag notch has been seted up to one side of cooking case, install the second sealing door on the slag notch, the filter is installed to cooking case's inner chamber bottom, a plurality of filtration pore has been seted up on the filter, install first heating screen in cooking case's the inner wall.
As a further scheme of the invention: the steamed meat mechanism includes second mounting bracket, steamed meat groove, backup pad, mounting panel, driving motor, driving pulley, driven pulleys, universal driving shaft, bearing frame, transmission bevel gear, transmission shaft, supporting sleeve, cross support frame, adapter sleeve, material turning plate, second heating net, driving bevel gear, the top embedding of second mounting bracket is provided with steamed meat groove, the bottom of water conservancy diversion fill is located the inner chamber one side in steamed meat groove, the top in steamed meat groove erects and installs the backup pad, the top of backup pad is connected with the bottom of first mounting bracket one side, the mounting panel is installed to the bottom of second mounting bracket, driving motor is installed at the top of mounting panel.
As a further scheme of the invention: the driving device is characterized in that a driving belt wheel is mounted on an output shaft of the driving motor and connected to a driven belt wheel through a belt, the driven belt wheel is sleeved on one end of a linkage shaft, two bearing seats are sleeved on the linkage shaft, and the two bearing seats are mounted on the top of the mounting plate.
As a further scheme of the invention: the utility model discloses a meat stewing machine, including a first mounting bracket, a second mounting bracket, a support sleeve, a bearing, a transmission shaft, a support sleeve, a first heating net, a second heating net, a support sleeve, a first heating net, a second heating net, a support sleeve.
As a further scheme of the invention: the bottom of transmission shaft runs through the central point that cross support frame put and has cup jointed transmission bevel gear, transmission bevel gear meshing perpendicularly is connected with drive bevel gear, drive bevel gear cup joints and keeps away from one of driven pulley at the universal driving shaft and serves, the top of transmission shaft run through the connecting sleeve and with connecting sleeve fixed connection, install the material turning plate on the connecting sleeve's the lateral wall, sliding connection is gone up at the inner chamber bottom in steamed meat groove in the bottom of material turning plate, the material turning plate is the triangular prism form.
As a further scheme of the invention: a preparation method of sauce braised meat rich in dietary fiber comprises the following steps:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a meat stewing groove of a sauce meat stewing device, starting a driving motor, driving a linkage shaft to rotate by the driving belt pulley and a driven belt pulley in a running mode, driving a transmission shaft to rotate in a supporting sleeve by a driving bevel gear and a transmission bevel gear so as to drive a material turning plate to rotate through a connecting sleeve, turning the raw meat by the rotating material turning plate, adding spice powder, dietary fiber powder and a stewing material into the meat stewing groove, continuously turning, uniformly mixing the raw meat, the spice powder, the dietary fiber powder and the stewing material, and pickling for 12-24 hours to obtain pickled raw meat;
step two: after the raw material meat is kept for 2-3 hours after salting, adding the mixture of the pig bone, the beef bone and the chicken bone into a cooking box from a feeding port, then adding purified water into the cooking box, starting a stirring motor, driving a stirring shaft and stirring blades to rotate by the operation of the stirring motor, driving the pig bone, the beef bone and the chicken bone to continuously stir in the purified water by the rotating stirring shaft and the stirring blades, starting a first heating net to heat the purified water to boiling, and then decocting the pig bone, the beef bone and the chicken bone for 2-3 hours to obtain a bottom soup;
step three: and opening an electromagnetic valve at the bottom end of the flow guide hopper, filtering the bottom soup by a filter plate, releasing the filtered bottom soup into a marinated meat groove, starting a second heating net to heat the bottom soup to boiling, and then decocting the pickled raw meat until the pickled raw meat is completely cured to obtain the marinated meat rich in dietary fibers.
The invention has the beneficial effects that:
(1) the invention relates to sauced meat rich in dietary fiber and a preparation method thereof, which is characterized in that dietary fiber powder is added into the sauced meat to make the sauced meat rich in the dietary fiber, dried bean dregs and starch are uniformly mixed according to the weight ratio of 10:1 to obtain a mixture, the mixture is sent into a double-screw extruder for extrusion and expansion, water accounting for 10% of the mass of the mixture is added in the extrusion and expansion process, and the product after the extrusion and expansion is crushed to obtain the dietary fiber powder; the dietary fiber powder improves the nutritional ingredients of the dietary fiber powder by mixing the bean dregs with the starch, and the bean dregs concentrate a high proportion of dietary fibers and can promote the digestion and absorption of a human body, so that the prepared sauce braised meat rich in the dietary fibers has the food therapy effects of inhibiting diabetes, reducing cholesterol, reducing blood sugar and the like;
(2) the invention relates to a sauced marinated meat rich in dietary fiber and a preparation method thereof, which comprises the steps of preparing the sauced marinated meat rich in dietary fiber by using a sauced marinated meat preparation device, draining surface water after cleaning raw material meat, placing the sauced meat in a marinated meat groove of the sauced marinated meat preparation device, starting a driving motor, driving a linkage shaft to rotate by the driving belt wheel and the driven belt wheel, driving a transmission shaft to rotate in a support sleeve by a driving bevel gear and a transmission bevel gear by a rotating linkage shaft, driving a material turning plate to rotate by a connecting sleeve, turning the raw material meat by the rotating material turning plate, adding spice powder, dietary fiber powder and marinated material into the marinated meat groove, continuously turning and uniformly mixing the raw material meat, the spice powder, the dietary fiber powder and the marinated material for 12-24 hours to obtain pickled raw material meat, and keeping the pickling for 2-3 hours after the raw material meat leaves, mixing pig bones, beef bones and chicken bones, adding the mixture into a cooking box from a feeding port, adding purified water into the cooking box, starting a stirring motor, driving a stirring shaft and stirring blades to rotate by the operation of the stirring motor, continuously stirring the pig bones, the beef bones and the chicken bones in the purified water by the aid of the rotating stirring shaft and the stirring blades, starting a first heating net to heat the purified water to boiling, then decocting the pig bones, the beef bones and the chicken bones for 2-3 hours to obtain bottom soup, opening an electromagnetic valve at the bottom end of a flow guide hopper, filtering the bottom soup by a filter plate, releasing the bottom soup into a marinated meat groove, starting a second heating net to heat the bottom soup to boiling, and then decocting the marinated raw meat until the marinated raw meat is completely cured to obtain the marinated meat rich in dietary fibers; this sauce braised meat making devices is through boiling hot water mechanism preparation end hot water, souses former meat through thick gravy meat mechanism, then carries to the thick gravy meat mechanism and boils out the former meat of pickling after filtering end hot water, and this sauce braised meat making devices goes on through the process synchronization that will prepare end hot water and pickle former meat, the effectual production efficiency who has improved this sauce braised meat that is rich in dietary fiber.
Drawings
The invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic view showing the construction of a sauce-marinated meat making apparatus according to the present invention;
FIG. 2 is a schematic view of the structure of the soup boiling mechanism of the present invention;
FIG. 3 is a schematic view showing the inner structure of the cooking chamber of the present invention;
FIG. 4 is a schematic structural view of a meat marinating mechanism in the present invention;
FIG. 5 is a side view of the meat marinating mechanism of the present invention;
FIG. 6 is an internal assembly view of the first mount of the present invention;
fig. 7 is a schematic structural view of a material turning plate in the invention.
In the figure: 100. a soup boiling mechanism; 200. a marinating mechanism; 101. a first mounting bracket; 102. a cooking box; 103. a flow guide hopper; 104. a feed inlet; 105. a material turning motor; 106. a stirring shaft; 107. stirring blades; 108. a slag outlet; 109. a filter plate; 201. a second mounting bracket; 202. a meat stewing groove; 203. a support plate; 204. mounting a plate; 205. a drive motor; 206. a driving pulley; 207. a driven pulley; 208. a linkage shaft; 209. a bearing seat; 210. a drive bevel gear; 211. a drive shaft; 212. a support sleeve; 213. a cross support frame; 214. a connecting sleeve; 215. and a material turning plate.
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 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.
Example 1:
the embodiment is sauced meat rich in dietary fiber, which comprises the following components in parts by weight: 100 parts of raw meat, 2 parts of spice powder, 180 parts of soup stock, 10 parts of dietary fiber powder and 8 parts of marinating material;
the raw material meat is pork; the spice powder is powder obtained by mixing and crushing 5 parts by weight of aniseed, 8 parts by weight of tsaoko amomum fruits, 8 parts by weight of galangal, 1 part by weight of clove, 2 parts by weight of netmeg, 5 parts by weight of fennel, 5 parts by weight of cassia bark, 2 parts by weight of angelica dahurica, 3 parts by weight of bay leaves and 2 parts by weight of pepper; the marinating material comprises 5 parts by weight of broad bean paste, 5 parts by weight of oyster sauce, 3 parts by weight of white granulated sugar, 9 parts by weight of yellow wine, 5 parts by weight of dark soy sauce, 3 parts by weight of light soy sauce, 1 part by weight of table vinegar and 2 parts by weight of table salt.
The preparation method of the dietary fiber powder comprises the following steps:
uniformly mixing the dried bean dregs and starch according to the weight ratio of 10:1 to obtain a mixture, then feeding the mixture into a double-screw extruder for extrusion and expansion, adding water accounting for 10% of the mass of the mixture in the extrusion and expansion process, and then crushing the product after extrusion and expansion to obtain the dietary fiber powder.
Example 2:
referring to fig. 1-7, this embodiment is a method for preparing sauce-stewed meat rich in dietary fiber, comprising the following steps:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a marinated meat groove 202 of a sauce marinated meat making device, starting a driving motor 205, driving a linkage shaft 208 to rotate by the driving motor 205 through a driving belt pulley 206 and a driven belt pulley 207, driving a transmission shaft 211 to rotate in a support sleeve 212 by the rotating linkage shaft 208 through a driving bevel gear and a transmission bevel gear 210, driving a material turning plate 215 to rotate through a connecting sleeve 214, turning the raw meat by the rotating material turning plate 215, adding spice powder, dietary fiber powder and marinating materials into the marinated meat groove 202, continuously turning, uniformly mixing the raw meat with the spice powder, the dietary fiber powder and the marinating materials, and pickling for 18 hours to obtain pickled raw meat;
step two: after the raw material meat is kept for 3 hours after salting, mixing the pig bone, the beef bone and the chicken bone, adding the mixture into a cooking box 102 from a feeding port 104, then adding purified water into the cooking box 102, starting a stirring motor 105, driving a stirring shaft 106 and a stirring blade 107 to rotate by the operation of the stirring motor 105, driving the pig bone, the beef bone and the chicken bone to continuously turn over in the purified water by the rotating stirring shaft 106 and the stirring blade 107, starting a first heating net to heat the purified water to boiling, and then cooking the pig bone, the beef bone and the chicken bone for 3 hours to obtain a base soup;
step three: opening an electromagnetic valve at the bottom end of the flow guide hopper 103, filtering the bottom soup through a filter plate 109, releasing the filtered bottom soup into the marinated meat groove 202, starting a second heating net to heat the bottom soup to boiling, and then decocting the pickled raw meat until the pickled raw meat is completely cured to obtain the sauce marinated meat rich in dietary fibers.
Example 3:
referring to fig. 1-7, the apparatus for preparing sauced meat with gravy in the present embodiment includes a soup boiling mechanism 100 and a meat stewing mechanism 200, wherein one side of the soup boiling mechanism 100 is installed on the top of the meat stewing mechanism 200;
the soup boiling mechanism 100 comprises a first mounting frame 101, a cooking box 102, a flow guide hopper 103, a feeding hole 104, a stirring motor 105, a stirring shaft 106, a stirring blade 107, a slag hole 108, a filtering plate 109, a first heating net, a first sealing door and a second sealing door, wherein the cooking box 102 is mounted at the top of the first mounting frame 101, the flow guide hopper 103 is mounted at the bottom of the cooking box 102, an electromagnetic valve is arranged at the bottom end of the flow guide hopper 103, the feeding hole 104 is formed in one side of the top of the cooking box 102, the feeding hole 104 is hinged with the first sealing door, and the stirring motor 105 is mounted at the axis of the top of the cooking box 102;
an output shaft of the stirring motor 105 penetrates through the top of the cooking box 102, a stirring shaft 106 is mounted at the end part of the output shaft of the stirring motor 105, a stirring blade 107 is mounted at the bottom end of the stirring shaft 106, the stirring shaft 106 and the stirring blade 107 are both positioned in an inner cavity of the cooking box 102, a slag outlet 108 is formed in one side of the cooking box 102, a second sealing door is mounted on the slag outlet 108, a filter plate 109 is mounted at the bottom of the inner cavity of the cooking box 102, a plurality of filter holes are formed in the filter plate 109, and a first heating net is mounted in the inner wall of the cooking box 102;
the meat stewing mechanism 200 comprises a second mounting frame 201, a meat stewing groove 202, a support plate 203, a mounting plate 204, a driving motor 205, a driving belt wheel 206, a driven belt wheel 207, a linkage shaft 208, a bearing seat 209, a transmission bevel gear 210, a transmission shaft 211, a support sleeve 212, a cross support frame 213, a connecting sleeve 214, a material turning plate 215, a second heating net and a driving bevel gear, wherein the meat stewing groove 202 is embedded in the top of the second mounting frame 201, the bottom end of the flow guide hopper 103 is positioned on one side of the inner cavity of the meat stewing groove 202, the support plate 203 is erected on the top of the meat stewing groove 202, the top of the support plate 203 is connected with the bottom of one side of the first mounting frame 101, the mounting plate 204 is installed on the bottom of the second mounting frame 201, and the driving motor 205 is installed on;
a driving pulley 206 is mounted on an output shaft of the driving motor 205, the driving pulley 206 is connected to a driven pulley 207 through a belt, the driven pulley 207 is sleeved on one end of a linkage shaft 208, two bearing seats 209 are sleeved on the linkage shaft 208, and the two bearing seats 209 are mounted on the top of the mounting plate 204;
a cross support frame 213 is installed in the middle of the second mounting frame 201, the cross support frame 213 is installed at the bottom of the meat halide tank 202, a second heating net is installed in the inner wall of the meat halide tank 202, a support sleeve 212 is installed in the center of the cross support frame 213, the support sleeve 212 penetrates through the axis of the bottom of the meat halide tank 202, a connecting sleeve 214 is movably arranged at the top of the meat halide tank 202, and a transmission shaft 211 is rotatably installed in the inner cavity of the support sleeve 212 through a bearing;
the bottom of transmission shaft 211 runs through the central point of cross support frame 213 and has cup jointed transmission bevel gear 210, transmission bevel gear 210 vertical meshing is connected with drive bevel gear, drive bevel gear cup joints on the one end that the universal driving shaft 208 kept away from driven pulley 207, the top of transmission shaft 211 run through connecting sleeve 214 and with connecting sleeve 214 fixed connection, install material stirring board 215 on connecting sleeve 214's the lateral wall, material stirring board 215's bottom is sliding connection on the inner chamber bottom of steamed meat groove 202, material stirring board 215 is the triangular prism form.
Referring to fig. 1 to 7, the operation of the apparatus for preparing marinated meat in this embodiment is as follows:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a marinated meat groove 202 of a sauce marinated meat making device, starting a driving motor 205, driving a linkage shaft 208 to rotate by the driving motor 205 through a driving belt pulley 206 and a driven belt pulley 207, driving a transmission shaft 211 to rotate in a support sleeve 212 by the rotating linkage shaft 208 through a driving bevel gear and a transmission bevel gear 210, driving a material turning plate 215 to rotate through a connecting sleeve 214, turning the raw meat by the rotating material turning plate 215, adding spice powder, dietary fiber powder and marinating materials into the marinated meat groove 202, continuously turning, uniformly mixing the raw meat with the spice powder, the dietary fiber powder and the marinating materials, and pickling for 12-24 hours to obtain pickled raw meat;
step two: after the raw material meat is kept for 2-3 hours after salting, mixing the pig bone, the beef bone and the chicken bone, adding the mixture into a cooking box 102 from a charging hole 104, then adding purified water into the cooking box 102, starting a stirring motor 105, driving a stirring shaft 106 and a stirring blade 107 to rotate by the operation of the stirring motor 105, driving the pig bone, the beef bone and the chicken bone to be continuously turned over in the purified water by the rotating stirring shaft 106 and the stirring blade 107, starting a first heating net to heat the purified water to boiling, and then cooking the pig bone, the beef bone and the chicken bone for 2-3 hours to obtain bottom soup;
step three: opening an electromagnetic valve at the bottom end of the flow guide hopper 103, filtering the bottom soup through a filter plate 109, releasing the filtered bottom soup into the marinated meat groove 202, starting a second heating net to heat the bottom soup to boiling, and then decocting the pickled raw meat until the pickled raw meat is completely cured to obtain the sauce marinated meat rich in dietary fibers.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (10)
1. The sauced meat rich in dietary fiber is characterized by comprising the following components in parts by weight: 100 parts of raw meat, 1-3 parts of spice powder, 200 parts of base soup 150-;
the sauce braised meat rich in dietary fiber is prepared by the following steps:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a meat stewing groove (202) of a sauce meat stewing device, starting a driving motor (205), driving the driving motor (205) to rotate through a driving belt wheel (206) and a driven belt wheel (207) to drive a linkage shaft (208) to rotate, driving a transmission shaft (211) to rotate in a support sleeve (212) through a driving bevel gear and a transmission bevel gear (210), driving a material turning plate (215) to rotate through a connecting sleeve (214), turning the raw meat through the rotating material turning plate (215), adding spice powder, dietary fiber powder and stewing materials into the meat stewing groove (202), continuously turning, and uniformly mixing the raw meat with the spice powder, the dietary fiber powder and the stewing materials for 12-24 hours to obtain preserved raw meat;
step two: after the raw material meat is kept for 2-3 hours after salting, adding the mixed raw material meat into a cooking box (102) from a feeding port (104), adding purified water into the cooking box (102), starting a material turning motor (105), driving a stirring shaft (106) and a stirring blade (107) to rotate by the operation of the material turning motor (105), driving the pig bone, the cattle bone and the chicken bone to be continuously turned in the purified water by the rotating stirring shaft (106) and the stirring blade (107), starting a first heating net to heat the purified water to boiling, and then cooking the pig bone, the cattle bone and the chicken bone for 2-3 hours to obtain bottom soup;
step three: opening an electromagnetic valve at the bottom end of the flow guide hopper (103), filtering the bottom soup through a filter plate (109), releasing the filtered bottom soup into a marinated meat groove (202), starting a second heating net to heat the bottom soup to boiling, and then decocting the marinated raw meat until the marinated raw meat is completely cured to obtain the dietary fiber-rich sauced marinated meat.
2. The sauced meat rich in dietary fiber according to claim 1, wherein the raw meat is one of pork, beef, mutton, chicken, duck and goose; the spice powder is powder obtained by mixing and crushing 4-5 parts by weight of aniseed, 6-8 parts by weight of amomum tsao-ko, 6-8 parts by weight of galangal, 0.5-1 part by weight of clove, 1-2 parts by weight of nutmeg, 3-5 parts by weight of fennel, 3-5 parts by weight of cassia bark, 1-2 parts by weight of angelica dahurica, 1-3 parts by weight of bay leaves and 1-2 parts by weight of pepper; the marinating material comprises 1-5 parts by weight of broad bean paste, 1-5 parts by weight of oyster sauce, 1-3 parts by weight of white granulated sugar, 5-9 parts by weight of yellow wine, 3-5 parts by weight of dark soy sauce, 1-3 parts by weight of light soy sauce, 0.5-1 part by weight of table vinegar and 1-2 parts by weight of table salt.
3. The sauced meat rich in dietary fiber according to claim 1, wherein the dietary fiber powder is prepared by the following method:
uniformly mixing the dried bean dregs and starch according to the weight ratio of 10:1 to obtain a mixture, then feeding the mixture into a double-screw extruder for extrusion and expansion, adding water accounting for 10% of the mass of the mixture in the extrusion and expansion process, and then crushing the product after extrusion and expansion to obtain the dietary fiber powder.
4. The sauced marinated meat rich in dietary fiber according to claim 1, wherein the sauced marinated meat making device comprises a soup boiling mechanism (100) and a marinated meat mechanism (200), wherein one side of the soup boiling mechanism (100) is erected on the top of the marinated meat mechanism (200);
boil hot water mechanism (100) and include first mounting bracket (101), cook case (102), water conservancy diversion fill (103), charge door (104), stirring motor (105), (mixing) shaft (106), stirring leaf (107), slag notch (108), filter (109), first heating screen, first sealing door, second sealing door, cook case (102) are installed to the top of first mounting bracket (101), water conservancy diversion fill (103) are installed to the bottom of cook case (102), the bottom of water conservancy diversion fill (103) is provided with the solenoid valve, charge door (104) have been seted up to top one side of cook case (102), hinged joint has first sealing door on charge door (104), the top axle center department of cook case (102) installs stirring motor (105).
5. The sauced stewed meat rich in dietary fiber according to claim 4, wherein an output shaft of the stirring motor (105) penetrates through the top of the cooking box (102), a stirring shaft (106) is installed at the end part of the output shaft of the stirring motor (105), a stirring blade (107) is installed at the bottom end of the stirring shaft (106), the stirring shaft (106) and the stirring blade (107) are both positioned in the inner cavity of the cooking box (102), a slag outlet (108) is formed in one side of the cooking box (102), a second sealing door is installed on the slag outlet (108), a filter plate (109) is installed at the bottom of the inner cavity of the cooking box (102), a plurality of filter holes are formed in the filter plate (109), and a first heating net is installed in the inner wall of the cooking box (102).
6. The sauced meat rich in dietary fiber according to claim 4, wherein the marinating mechanism (200) comprises a second mounting frame (201), a marinating groove (202), a support plate (203), a mounting plate (204), a driving motor (205), a driving pulley (206), a driven pulley (207), a linkage shaft (208), a bearing seat (209), a transmission bevel gear (210), a transmission shaft (211), a support sleeve (212), a cross support frame (213), a connecting sleeve (214), a material turning plate (215), a second heating net and a driving bevel gear, the top of the second mounting frame (201) is embedded with the marinating groove (202), the bottom end of the flow guide hopper (103) is positioned at one side of the inner cavity of the marinating groove (202), the top of the marinating groove (202) is provided with the support plate (203), and the top of the support plate (203) is connected with the bottom of one side of the first mounting frame (101), mounting panel (204) are installed to the bottom of second mounting bracket (201), driving motor (205) are installed at the top of mounting panel (204).
7. The sauced marinated meat rich in dietary fibers according to claim 6, wherein a driving pulley (206) is mounted on an output shaft of the driving motor (205), the driving pulley (206) is connected to a driven pulley (207) through a belt, the driven pulley (207) is sleeved on one end of a linkage shaft (208), two bearing seats (209) are sleeved on the linkage shaft (208), and the two bearing seats (209) are mounted on the top of the mounting plate (204).
8. The sauced meat rich in dietary fiber according to claim 6, wherein a cross support frame (213) is installed in the middle of the second mounting frame (201), the cross support frame (213) is installed at the bottom of the sauced meat groove (202), a second heating net is installed in the inner wall of the sauced meat groove (202), a support sleeve (212) is installed at the center position of the cross support frame (213), the support sleeve (212) penetrates through the bottom axis of the sauced meat groove (202), a connecting sleeve (214) is movably arranged at the top of the sauced meat groove (202), and a transmission shaft (211) is rotatably installed in the inner cavity of the support sleeve (212) through a bearing.
9. The sauced marinated meat rich in dietary fibers according to claim 6, wherein the bottom end of the transmission shaft (211) penetrates through the center of the cross support frame (213) and is sleeved with a transmission bevel gear (210), the transmission bevel gear (210) is vertically engaged and connected with a drive bevel gear, the drive bevel gear is sleeved on one end of the linkage shaft (208) far away from the driven pulley (207), the top end of the transmission shaft (211) penetrates through the connection sleeve (214) and is fixedly connected with the connection sleeve (214), the side wall of the connection sleeve (214) is provided with a material turning plate (215), the bottom of the material turning plate (215) is in sliding connection with the bottom of the inner cavity of the marinated meat groove (202), and the material turning plate (215) is in a triangular prism shape.
10. The method for preparing sauce-stewed meat rich in dietary fiber according to claim 1, which comprises the following steps:
the method comprises the following steps: cleaning raw meat, draining surface water, placing the cleaned raw meat in a meat stewing groove (202) of a sauce meat stewing device, starting a driving motor (205), driving the driving motor (205) to rotate through a driving belt wheel (206) and a driven belt wheel (207) to drive a linkage shaft (208) to rotate, driving a transmission shaft (211) to rotate in a support sleeve (212) through a driving bevel gear and a transmission bevel gear (210), driving a material turning plate (215) to rotate through a connecting sleeve (214), turning the raw meat through the rotating material turning plate (215), adding spice powder, dietary fiber powder and stewing materials into the meat stewing groove (202), continuously turning, and uniformly mixing the raw meat with the spice powder, the dietary fiber powder and the stewing materials for 12-24 hours to obtain preserved raw meat;
step two: after the raw material meat is kept for 2-3 hours after salting, adding the mixed raw material meat into a cooking box (102) from a feeding port (104), adding purified water into the cooking box (102), starting a material turning motor (105), driving a stirring shaft (106) and a stirring blade (107) to rotate by the operation of the material turning motor (105), driving the pig bone, the cattle bone and the chicken bone to be continuously turned in the purified water by the rotating stirring shaft (106) and the stirring blade (107), starting a first heating net to heat the purified water to boiling, and then cooking the pig bone, the cattle bone and the chicken bone for 2-3 hours to obtain bottom soup;
step three: opening an electromagnetic valve at the bottom end of the flow guide hopper (103), filtering the bottom soup through a filter plate (109), releasing the filtered bottom soup into a marinated meat groove (202), starting a second heating net to heat the bottom soup to boiling, and then decocting the marinated raw meat until the marinated raw meat is completely cured to obtain the dietary fiber-rich sauced marinated meat.
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| CN202011608376.2A CN112690410A (en) | 2020-12-30 | 2020-12-30 | Sauced meat rich in dietary fiber and preparation method thereof |
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Cited By (1)
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| CN115997953A (en) * | 2023-03-08 | 2023-04-25 | 廊坊百德食品有限公司 | Sauced braised meat product processing and producing device and method |
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Application publication date: 20210423 |