CN113080392A - Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent - Google Patents
Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent Download PDFInfo
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- 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
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Abstract
The invention discloses a method for processing and manufacturing bamboo shoot braised meat by adopting a traditional bamboo shoot braised meat frying process and combining a composite bacteriostatic agent. Boiling and soaking the dried bamboo shoots, softening and cutting the dried bamboo shoots into 2-4 cm bamboo shoot shreds, removing bloody water from fresh pork, and cutting the fresh pork into 3-5 cm square slices. Adding vegetable oil into a frying pan, heating to 120-150 ℃, adding spices, frying to be fragrant, adding sliced meat, stir-frying to be yellowish in surface, adding seasonings, and boiling. Adding shredded bamboo shoots, heating to 180-210 ℃, stir-frying for 3-6 min, cooling to 150 ℃, and smoldering for 20-40 min. And cooling the fried bamboo shoot roasted meat to 100-150 ℃, adding the composite bacteriostatic agent dissolved in cold boiled water, and uniformly stir-frying. Packaging with aluminum foil bag under aseptic condition, sealing, and storing at room temperature. The invention adopts the composite bacteriostatic agent to inhibit the growth of microorganisms in the bamboo shoot roasted meat, avoids the loss of flavor and nutrition caused by high-temperature sterilization, reduces equipment investment and production cost, and the obtained bamboo shoot roasted meat has good flavor, rich nutrition and low production cost, thereby being a production process for replacing the traditional bamboo shoot roasted meat processed by high-temperature sterilization.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for preparing bamboo shoot braised meat by combining a traditional bamboo shoot braised meat frying process with a composite bacteriostatic agent, in particular to a production process for preparing (non-high-temperature sterilization method) bamboo shoot braised meat by combining a composite bacteriostatic agent with a traditional bamboo shoot braised meat frying process.
Background
Food sterilization is to take food raw materials and processed products as objects, and achieve the stabilization of food quality by sterilizing and degerming microorganisms which are main factors causing food deterioration, thereby effectively prolonging the quality guarantee period of food, reducing the survival number of harmful bacteria in food, and avoiding human body (usually intestinal tract) infection caused by the intake of live bacteria or human poisoning caused by bacterial toxins generated in food in advance.
The method of killing microorganisms (above the maximum growth temperature) using high temperatures is the most common method of sterilization. The principle of heat sterilization is as follows: when high temperature acts on microorganisms, the physiological and biochemical reaction rate in cells is accelerated, and substances sensitive to temperature in organisms, such as proteins, nucleic acids and the like, suffer irreversible damage along with the increase of temperature, so that the change of protoplasts in the cells and the damage of enzyme structures are caused to the utmost, thereby the coordination of living functions of the cells is lost, and the growth and development are stopped. With the continuous action of high temperature, the protoplasm in the cell is solidified, the enzyme structure is completely destroyed, the activity disappears, the biochemical reaction stops, the metabolic activities such as osmotic exchange disappear, and the cell dies. The heat sterilization can be classified into dry heat sterilization and wet heat sterilization.
The most common sterilization method for instant dishes is high temperature and high pressure method. The high-temperature and high-pressure sterilizer is adopted to sterilize food, and has the advantages of reliable equipment, uniform sterilization, good sterilization effect and the like, but the high temperature and high pressure in the sterilization process can cause the loss of a plurality of nutrient components including vitamins in the food, and can also cause the starch to be pasty, and the protein to be gelatinous, thereby influencing the taste of the food.
The bamboo shoot roasted meat is a common popular instant dish variety, and is traditionally sterilized by adopting a high-temperature and high-pressure sterilization method, so that the produced instant dish finished product of the bamboo shoot roasted meat is greatly different from the traditional bamboo shoot roasted meat, and the taste is obviously reduced.
The bacteriostatic agent is a food additive allowed by national legislation, is widely used in various foods, and has good bacteriostatic and bactericidal effects. The composite bacteriostatic agent is a mixture of multiple bacteriostatic agents which are jointly used according to specific proportions and are researched and developed according to different bacteriostatic mechanisms of different bacteriostatic agents, and has the bacteriostatic effect far exceeding that of a single bacteriostatic agent.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a method for inhibiting microorganisms in an instant dish by adopting a composite bacteriostatic agent instead of the traditional high-temperature high-pressure sterilization method, the method is combined with the traditional bamboo shoot roasted meat processing technology, the traditional high-temperature high-pressure sterilization technology is replaced by the composite bacteriostatic agent in the sterilization link, on one hand, the flavor loss and the nutrition loss caused by high-temperature sterilization are avoided, on the other hand, the high-temperature sterilization equipment and technology are replaced, the equipment investment and the production cost can be effectively reduced, the obtained bamboo shoot roasted meat has good flavor, rich nutrition and low production cost, and the production technology is used for replacing the traditional production technology for processing the bamboo shoot roasted meat by high-temperature sterilization.
In order to solve the technical problem, the technical scheme adopted by the invention is as follows:
a method for processing and manufacturing bamboo shoot roasted meat by adopting a traditional bamboo shoot roasted meat frying process and combining a composite bacteriostatic agent comprises the following steps:
(1) soaking dried bamboo shoots in cold water for 2 hr, then boiling in boiled water for 40-60 min, taking out, draining, and cutting into 2-4 cm bamboo shoot shreds for later use;
(2) cutting fresh pork into strips, putting the cut fresh pork strips into hot water, boiling for 8-10 min, removing blood, and cutting the pork strips into slices with a square length of 3-5 cm for later use;
(3) adding vegetable oil into a frying pan, heating to 120-150 ℃, adding ginger, anise, hot pepper and garlic, frying to be fragrant, adding sliced meat in advance, stir-frying until the surface is slightly yellow, adding a proper amount of clear water, salt, sugar, dark soy sauce and yellow wine, and boiling. Adding cut bamboo shoot slices, heating to 180-210 ℃, stir-frying for 3-6 min, cooling to 150 ℃, and smoldering for 20-40 min;
(4) and cooling the fried bamboo shoot roasted meat to 100-150 ℃, adding a composite bacteriostatic agent (potassium sorbate, nisin and ascorbic acid) dissolved in cold boiled water, and uniformly stir-frying. Packaging with composite aluminum foil bag under aseptic condition, sealing, and storing at room temperature.
In the step (1), the soaking and foaming process of the dried bamboo shoots is key, and a method of firstly soaking the dried bamboo shoots in cold water and then boiling the dried bamboo shoots in water is adopted, so that the soaking and foaming of the dried bamboo shoots are uniform and thorough, the problem that the soaking and foaming time is too long when the dried bamboo shoots are soaked in the cold water is avoided, and the problem that the soaking and foaming are not uniform and the like easily caused by direct boiling in.
In the step (2), the time for boiling the pork water to remove the blood water is not too long, otherwise, the loss of a large amount of pork nutrients is easily caused.
In the step (3), the stir-frying temperature should not be too high, the stir-frying time should not be too long, the smoldering time at 150 ℃ should not be too short, otherwise the taste of the bamboo shoots is hard.
In the step (4), the temperature of the added composite bacteriostatic agent is not suitable to be too high, otherwise, the composite bacteriostatic agent is easy to inactivate, and the bacteriostatic effect is reduced.
Has the advantages that: the invention has the advantages that:
1. the invention combines the traditional bamboo shoot meat burning process and the composite bacteriostatic agent, not only maintains the flavor of the bamboo shoot meat burning, but also achieves the expected bacteriostatic effect.
2. The composite bacteriostatic agent is adopted to replace the widely used high-temperature and high-pressure sterilization process, so that the equipment investment is saved, the flavor of bamboo shoot braised meat is improved, the production cost is reduced, the quality is better, the equipment investment is less, the operation condition is mild, the operation is simpler and the control is easy.
3. The invention combines the food additive allowed by the state with the traditional bamboo shoot meat-cooking process, simplifies the production process, saves the equipment investment, improves the product quality, has high quality and low cost, has obvious technical advantage and cost advantage, and has good market prospect and higher economic benefit.
Drawings
Figure 1 is a process flow diagram.
Detailed Description
The invention will be better understood from the following examples. However, it is easily understood by those skilled in the art that the contents of the embodiments described are only for illustrating the present invention and should not be construed as limiting the present invention described in detail in the claims.
Example 1:
soaking the dried bamboo shoots in cold water for 2 hr, then transferring the bamboo shoots into boiled water to be boiled for 40 min, taking out the bamboo shoots, draining the bamboo shoots, and cutting the bamboo shoots into 2-4 cm bamboo shoot shreds for later use.
Cutting fresh pork into strips, putting the cut fresh pork strips into hot water, boiling for 10 min, removing blood, and cutting into slices with a square length of 3-5 cm for later use.
Adding vegetable oil into a frying pan, heating to 150 deg.C, adding rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, and Bulbus Allii, parching, adding sliced meat, parching to slight yellow surface, adding appropriate amount of clear water, salt, sugar, dark soy sauce and yellow wine, and boiling. Adding cut shredded bamboo shoot, heating to 180 deg.C, parching for 6 min, cooling to 150 deg.C, and smoldering for 20 min.
Cooling the cooked bamboo shoot meat to 150 deg.C, adding composite bacteriostatic agent (potassium sorbate + nisin + ascorbic acid) dissolved in cold boiled water, and parching uniformly. Packaging with composite aluminum foil bag under aseptic condition, sealing, and storing at room temperature.
Example 2:
soaking the dried bamboo shoots in cold water for 2 hr, then transferring the bamboo shoots into boiled water to be boiled for 50 min, taking out the bamboo shoots, draining the bamboo shoots, and cutting the bamboo shoots into 2-4 cm bamboo shoot shreds for later use.
Cutting fresh pork into strips, putting the cut fresh pork strips into hot water, boiling for 8 min, removing blood, and cutting into slices with a square length of 3-5 cm for later use.
Adding vegetable oil into a frying pan, heating to 120 deg.C, adding rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, and Bulbus Allii, parching, adding sliced meat, parching to slight yellow surface, adding appropriate amount of clear water, salt, sugar, dark soy sauce and yellow wine, and boiling. Adding cut shredded bamboo shoot, heating to 210 deg.C, parching for 3 min, cooling to 150 deg.C, and smoldering for 30 min.
Cooling the cooked bamboo shoot meat to 100 deg.C, adding composite bacteriostatic agent (potassium sorbate + nisin + ascorbic acid) dissolved in cold boiled water, and parching uniformly. Packaging with composite aluminum foil bag under aseptic condition, sealing, and storing at room temperature.
Example 3:
soaking the dried bamboo shoots in cold water for 2 hr, then transferring the bamboo shoots into boiled water to be boiled for 60 min, taking out the bamboo shoots, draining, and cutting the bamboo shoots into 2-4 cm bamboo shoot shreds for later use.
Cutting fresh pork into strips, putting the cut fresh pork strips into hot water, boiling for 8 min, removing blood, and cutting into slices with a square length of 3-5 cm for later use.
Adding vegetable oil into a frying pan, heating to 140 deg.C, adding rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, and Bulbus Allii, parching, adding sliced meat, parching to slight yellow surface, adding appropriate amount of clear water, salt, sugar, dark soy sauce and yellow wine, and boiling. Adding cut shredded bamboo shoot, heating to 200 deg.C, parching for 4 min, cooling to 150 deg.C, and smoldering for 30 min.
Cooling the cooked bamboo shoot meat to 130 deg.C, adding composite bacteriostatic agent (potassium sorbate + nisin + ascorbic acid) dissolved in cold boiled water, and parching uniformly. Packaging with composite aluminum foil bag under aseptic condition, sealing, and storing at room temperature.
Claims (5)
1. A method for processing and manufacturing bamboo shoot roasted meat by adopting a traditional bamboo shoot roasted meat frying process and combining a composite bacteriostatic agent is characterized by comprising the following steps:
(1) soaking the dried bamboo shoots by adopting a method of soaking in cold water and boiling in boiling water, so that the fibers of the dried bamboo shoots are softened, and the dried bamboo shoots are more comfortable in taste;
(2) boiling fresh pork with boiling water for 10 min to remove blood water, so as to remove fishy smell in blood water, and make pork more delicious and elastic;
(3) adding spices into the vegetable oil for quick aroma, adding pork for frying, adding seasonings for stir-frying, and stewing for 20-40 min to slowly permeate the flavors of the spices and the seasonings, thereby increasing the color, aroma and taste of the dish;
(4) dissolving the composite bacteriostatic agent in cold boiled water, adding the mixture into bamboo shoot boiled meat cooled to 100-150 ℃, and stir-frying and uniformly stirring to ensure that the composite bacteriostatic agent can be uniformly distributed in dishes;
(5) packaging with composite aluminum foil bag under aseptic condition, sealing, and storing at room temperature.
2. The method of claim 1, wherein the soaking with cold water is combined with boiling, and the method comprises: in the step (1), the dried bamboo shoots are soaked in cold water for 2 hours, and then are boiled in boiled water for 40-60 min, wherein the boiling time is not too long, and the bamboo shoots are easily softened and rotten to affect the taste.
3. The method for removing blood water of pork strips cooked with hot water according to claim 1, wherein: in the step (2), the pork is boiled for 8-10 min, so that the blood water is removed and the elasticity of the pork is kept.
4. The method for dissolving the composite bacteriostatic agent by using cold boiled water and adding the bacteriostatic agent into bamboo shoot-boiled meat cooled to 100-150 ℃ to stir and stir the bacteriostatic agent, which is characterized by comprising the following steps: in the step (4), the composite bacteriostatic agent is dissolved in cold boiled water, and the temperature of the composite bacteriostatic agent added into the bamboo shoot-cooked meat is 100-150 ℃.
5. The method for packaging by using the composite aluminum foil bag under the aseptic condition as claimed in claim 1, wherein: and (5) sub-packaging in a sterile environment, and packaging by adopting a light-proof composite aluminum foil bag.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496534A (en) * | 2008-01-29 | 2009-08-05 | 郑州轻工业学院 | Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure |
| CN103689531A (en) * | 2013-10-08 | 2014-04-02 | 四川省福元肉类食品有限公司 | Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof |
| CN103767045A (en) * | 2013-12-30 | 2014-05-07 | 东北农业大学 | Synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents |
| CN105105158A (en) * | 2015-08-17 | 2015-12-02 | 浙江舟富食品有限公司 | Bamboo shoot twice cooked pork and production technology thereof |
| CN110140885A (en) * | 2019-04-24 | 2019-08-20 | 华中农业大学 | A kind of processing method of tender flower stalk braised pork product |
| CN112544688A (en) * | 2020-12-31 | 2021-03-26 | 宜昌顶好奇食品科技有限公司 | Bacteriostatic method for cooling meat |
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2021
- 2021-05-18 CN CN202110538700.6A patent/CN113080392A/en active Pending
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|---|---|---|---|---|
| CN101496534A (en) * | 2008-01-29 | 2009-08-05 | 郑州轻工业学院 | Composite biological bacteriostatic agent and method for controlling decomposition of cooled meat thereby cooperated with ultra-high pressure |
| CN103689531A (en) * | 2013-10-08 | 2014-04-02 | 四川省福元肉类食品有限公司 | Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof |
| CN103767045A (en) * | 2013-12-30 | 2014-05-07 | 东北农业大学 | Synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents |
| CN105105158A (en) * | 2015-08-17 | 2015-12-02 | 浙江舟富食品有限公司 | Bamboo shoot twice cooked pork and production technology thereof |
| CN110140885A (en) * | 2019-04-24 | 2019-08-20 | 华中农业大学 | A kind of processing method of tender flower stalk braised pork product |
| CN112544688A (en) * | 2020-12-31 | 2021-03-26 | 宜昌顶好奇食品科技有限公司 | Bacteriostatic method for cooling meat |
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