CN114145440A - High-reduction-degree normal-temperature cooking bag and processing technology thereof - Google Patents
High-reduction-degree normal-temperature cooking bag and processing technology thereof Download PDFInfo
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- CN114145440A CN114145440A CN202111373262.9A CN202111373262A CN114145440A CN 114145440 A CN114145440 A CN 114145440A CN 202111373262 A CN202111373262 A CN 202111373262A CN 114145440 A CN114145440 A CN 114145440A
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- WINXNKPZLFISPD-UHFFFAOYSA-M Saccharin sodium Chemical compound [Na+].C1=CC=C2C(=O)[N-]S(=O)(=O)C2=C1 WINXNKPZLFISPD-UHFFFAOYSA-M 0.000 description 1
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Images
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The application relates to the technical field of beef thick soup cooking bags, in particular to a normal-temperature cooking bag with high reducibility and a processing technology thereof. A normal-temperature seasoning bag with high reduction degree comprises a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is in a gel state at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 4 parts of edible oil, 38 parts of food-grade gel, 12 parts of edible salt, 2.5 parts of monosodium glutamate, 9 parts of light soy sauce, 3.5 parts of dark soy sauce, 15g of rock candy, 25 parts of cooking wine, 20 parts of 56-degree red star Erguotou, 3 parts of shredded ginger, 2 parts of chopped green onion, 3 parts of chopped garlic, 6 parts of bay leaves, 4 parts of cassia bark, 2 parts of caraway, 4 parts of star anise, 1.2 parts of cinnamon and 0.6 part of nutmeg. The method has the advantages of no additive, high mouthfeel reduction degree, better mouthfeel maintenance degree and less nutrition loss.
Description
Technical Field
The application relates to the technical field of beef thick soup cooking bags, in particular to a normal-temperature cooking bag with high reducibility and a processing technology thereof.
Background
The beef soup has unique flavor, and the taste is delicious and is deeply popular with the public. The storage of fresh beef soup is a difficult problem. If long-term preservation is desired, the current related art generally employs the addition of food additives. -preservatives. Food grade preservatives such as benzoic acid and salt, potassium sorbate, propyl paraben, and the like are usually added to the normal temperature material management package in order to maintain the original flavor of the thick soup.
At present, no normal-temperature seasoning bag without additives is available in the market, but only a freezing seasoning bag is available, and the freezing seasoning bag brings inconvenience to users, for example, the flavor of frozen food is influenced by reheating, and the frozen food cannot be stored at normal temperature. For normal-temperature material management bags containing additives, the following problems correspondingly exist: the edible mouthfeel is relatively poor, and the corresponding food safety problem exists. In order to solve the problems in the related art, the application provides a normal-temperature material management bag which is free of additives and has a taste reduction degree.
Disclosure of Invention
In order to solve the problems in the related art, the application provides a normal-temperature cooking bag with high reduction degree and a processing technology thereof.
In a first aspect, the application provides a normal temperature material reason package of high degree of reduction, is realized through following technical scheme:
a normal-temperature cooking bag with high reducibility comprises a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is gelatinous at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 3-8 parts of edible oil, 15-45 parts of food-grade gel, 10-30 parts of edible salt, 2-5 parts of monosodium glutamate, 8-15 parts of light soy sauce, 3-5 parts of dark soy sauce, 10-15 parts of rock candy, 20-30 parts of cooking wine, 10-25 parts of white spirit, 3-5 parts of shredded ginger, 1-3 parts of chopped green onion, 1-3 parts of chopped garlic, 3-8 parts of bay leaves, 3-8 parts of cassia bark, 1-3 parts of caraway, 2-5 parts of star anise, 1-3 parts of cinnamon and 0.5-1.5 parts of nutmeg.
By adopting the technical scheme, the concentrated beef soup jelly prepared by the application has the advantages of no additive, high mouthfeel reduction degree, better mouthfeel maintenance degree and less nutrition loss.
Preferably, the food-grade gel consists of 5-30 parts of bovine bone collagen peptide powder, 5-10 parts of high acyl structure gum and 3-5 parts of xanthan gum.
Through adopting above-mentioned technical scheme, elasticity and hardness are frozen to the concentrated beef soup of adjustable production, and the transportation of being convenient for prevents that concentrated beef soup from freezing the breakage in the transportation, influences the taste.
Preferably, the concentrated beef soup jelly also comprises 1-5 parts of capsicum frutescens and 1-10 parts of pepper.
By adopting the technical scheme, the capsicum frutescens and the pepper can be added according to different individual tastes to adjust the spicy flavor.
Preferably, the concentrated beef soup jelly also comprises 5-20 parts of south milk.
By adopting the technical scheme, the south milk can be added according to different tastes of individuals to adjust the flavor.
Preferably, the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 4 parts of edible oil, 38 parts of food-grade gel, 12 parts of edible salt, 2.5 parts of monosodium glutamate, 9 parts of light soy sauce, 3.5 parts of dark soy sauce, 15g of rock candy, 25 parts of cooking wine, 20 parts of 56-degree red star Erguotou, 3 parts of shredded ginger, 2 parts of chopped green onion, 3 parts of chopped garlic, 6 parts of bay leaves, 4 parts of cassia bark, 2 parts of caraway, 4 parts of star anise, 1.2 parts of cinnamon, 0.6 part of nutmeg, 2 parts of capsicum frutescens, 8 parts of pepper and 12 parts of southern milk.
By adopting the technical scheme, the concentrated beef soup jelly which is free of additives, high in taste reduction degree, good in taste retention degree and less in nutrition loss can be prepared by optimizing the proportion of the raw materials in the formula.
In a second aspect, the processing technology of the normal-temperature material tidying bag with high reduction degree provided by the application is realized through the following technical scheme:
a processing technology of normal-temperature material tidying bags with high reduction degree comprises the following steps:
firstly, thawing sirloin: taking out the frozen sirloin, placing the frozen sirloin at the temperature of between 10 ℃ below zero and 5 ℃ below zero for 2 to 4 hours, transferring the frozen sirloin to an indoor environment at the temperature of 4 ℃, and continuously spraying ice water for 0.5 to 1 hour to obtain unfrozen sirloin;
step two, cutting the unfrozen sirloin into sirloin blocks, washing the sirloin blocks with ice water to remove blood, pickling the sirloin blocks for 12-24 hours by adopting a special pickling device, wherein the pickling temperature is 0-8 ℃, after the pickling is finished, roasting the sirloin blocks, wherein the roasting is divided into three steps, namely, the first step, heating to 75-90 ℃, and roasting for 240-320 seconds; step two, adjusting the temperature to 105-; secondly, adjusting the temperature to be 120-128 ℃, and baking for 240-320 seconds;
step three, heating edible oil to 160 ℃ at 140 ℃, adding shredded ginger, chopped scallion, chopped garlic, bay leaves, cassia bark, caraway, star anise, cinnamon and nutmeg, stir-frying for 1-2min, pouring the roasted sirloin particles in the step two into a pot, stir-frying for 1-3min, adding food-grade gelling agent, edible salt, monosodium glutamate, light soy sauce, dark soy sauce, rock sugar, cooking wine and white spirit according to the mass ratio of the sirloin particles to the pure water of 1 (1:0.8-2.0), heating the pure water and the sirloin particles to 60-80 ℃, decocting for 2-3h with medium fire until the soup juice is reduced by 50-60%, and changing to small fire for collecting the soup for 0.5-1h to obtain concentrated beef soup;
step four, cooling the concentrated beef soup in the step three to 50-70 ℃;
and step five, weighing, packaging, sealing and sterilizing to obtain the normal-temperature material management bag with high reduction degree.
By adopting the technical scheme, the sirloin blocks are pickled by adopting specific pickling equipment, namely a special pickling device, so that the pickled sirloin blocks are more tasty, and the concentrated beef soup jelly finally produced is guaranteed to have better taste and flavor. In addition, the preparation method is relatively simple and is convenient for industrial production. The baked sirloin blocks can be endowed with burnt flavor and better taste.
Preferably, the special pickling device comprises a cylinder body, and the cylinder body is detachably connected with a sealing cover; the sealing cover is fixedly connected with a driving mechanism; the sealing cover is fixedly connected with a mixing mechanism; the driving mechanism is used for driving the mixing mechanism to rotate the sirloin mixing blocks; a heat exchange cavity is formed inside the cylinder body; the outer wall of the cylinder body is fixedly communicated with a heat exchange medium inlet pipe and a heat exchange medium outlet pipe; the heat exchange medium inlet pipe and the heat exchange medium outlet pipe are communicated with the heat exchange cavity; the inner wall of the upper part of the cylinder body is fixedly connected with a pickling material circulating spraying ring pipe; the pickling material circulating spraying ring pipe is communicated with a suction pump; the liquid pumping end of the pump is communicated with the bottom of the cylinder; the pickling material circulating spray ring pipe is fixedly communicated with a spray head; the central axis of the spray head is 38-42 degrees with the horizontal plane.
By adopting the technical scheme, the taste of the pickled sirloin is ensured, and the prepared product has better taste.
Preferably, the driving mechanism comprises a driving motor, an external gear, an internal gear, six first driving gears and six second driving gears, and the distances between the adjacent first driving gears are equal; the spacing between the adjacent second driving gears is equal; the first driving gear is meshed with the external convex teeth of the external gear; the second driving gear is meshed with the inner convex teeth of the outer gear and is meshed with the outer convex teeth of the inner gear; an output shaft of the driving motor is coaxially and fixedly connected with the internal gear; the material mixing mechanism comprises six first stirring rods, six second stirring rods and a third stirring rod, and each first stirring rod is correspondingly and fixedly connected to the first driving gear; the single second stirring rod is correspondingly and fixedly connected to a second driving gear; the third stirring rod is coaxially and fixedly connected with the internal gear.
Preferably, the first stirring rod, the second stirring rod and the third stirring rod have the same structure; the first stirring rod comprises a rod body, a bottom stirrer and a side stirrer, wherein the bottom stirrer is fixedly connected to the bottom of the rod body; the side stirrer is fixedly connected to the outer periphery of the lower part of the rod body; the bottom stirrer comprises a steel disc and rubber sheets, and the rubber sheets are fixedly connected to the upper surface and the lower surface of the steel disc close to the circumferential side in an inclined outward angle manner; the side stirrer comprises a ring sleeve main body and a rubber cylinder, and the ring sleeve main body is fixedly connected to the outer periphery side of the lower part of the rod body; the rubber cylinder is vertically and fixedly connected with the outer wall of the ring sleeve main body.
By adopting the technical scheme, the taste of the pickled sirloin is ensured, and the prepared product has good taste.
Preferably, in the second step, the defrozen sirloin in the first step is cut into particles, the ice water is used for washing blood, the sirloin particles are mixed with edible salt, monosodium glutamate, light soy sauce, cooking wine, 56-degree white spirit, shredded ginger, minced garlic and purified water, the mixture is mixed and stirred for 30min at the rotating speed of 40-60rpm at the temperature of 0-8 ℃, and the mixture is kept stand for 10-20 h.
By adopting the technical scheme, the concentrated beef soup which has no additive, high mouthfeel reduction degree, better mouthfeel maintenance degree and less nutrition loss can be produced.
In summary, the present application has the following advantages:
1. the method has the advantages of no additive, high mouthfeel reduction degree, better mouthfeel maintenance degree and less nutrition loss.
2. The preparation method is simple, and is convenient for industrial mass production, and the production cost is reduced.
Drawings
FIG. 1 is a schematic view of the overall structure of a dedicated pickling apparatus.
Fig. 2 is an overall sectional view of the dedicated salting device.
FIG. 3 is a schematic view of the structure of the driving mechanism in the special curing apparatus.
Fig. 4 is a schematic structural view of a first stirring rod in the special salting device.
In the figure, 1, a special curing device; 10. a support pillar; 2. a barrel; 20. a heat exchange cavity; 21. a heat exchange medium inlet pipe; 22. a heat exchange medium outlet pipe; 23. a pickling material recycling cavity; 24. a duct; 3. sealing the cover; 30. a protective cover; 4. a drive mechanism; 41. a drive motor; 42. an outer gear; 43. an internal gear; 44. a first drive gear; 45. a second drive gear; 5. the pickling material is circularly sprayed to the ring pipe; 6. a pump; 60. a shower head; 7. a material mixing mechanism; 71. a first stirring rod; 711. a rod body; 72. a second stirring rod; 73. a third stirring rod; 8. a bottom agitator; 81. a steel disc; 82. a rubber sheet; 9. a side agitator; 91. a loop body; 92. a rubber cylinder.
Detailed Description
The present application is described in further detail below with reference to figures 1-4 and examples.
Device
Referring to fig. 1 and 2, the special pickling device 1 comprises a cylinder 2 and a support column 10 fixedly connected to the bottom of the cylinder 2, wherein the cylinder 2 is connected with a sealing cover 3 through bolts. The sealing cover 3 is welded with a protective cover 30, and the protective cover 30 is fixedly connected with a driving mechanism 4. The driving mechanism 4 is connected with a mixing mechanism 7, and the driving mechanism 4 is used for driving the mixing mechanism 7 to rotate and mix the sirloin blocks.
Referring to fig. 1 and 2, a heat exchange cavity 20 is formed inside the cylinder 2. The outer wall of the cylinder 2 is fixedly communicated with a heat exchange medium inlet pipe 21 and a heat exchange medium outlet pipe 22 which are communicated with the heat exchange cavity 20. The inner wall of the upper part of the cylinder body 2 is fixedly connected with a pickling material circulating spraying ring pipe 5. The pickling material circulating spray ring pipe 5 is fixedly communicated with a suction pump 6 through a pipeline. The extraction pump 6 is fixedly connected to the center of the bottom of the barrel 2. The center of the bottom surface of the cylinder body 2 is provided with a pickling material recycling cavity 23. The inner bottom surface of the cylinder body 2 is provided with a pore passage 24 communicated with the pickling material recovery cavity 23. The liquid pumping end of the pumping pump 6 is communicated with the pickling material recovery cavity 23. The pickling material circulating spray ring pipe 5 is fixedly communicated with a plurality of spray heads 60, and the distances between the adjacent spray heads 60 are equal. The central axis of the spray head 60 and the horizontal plane form 40 degrees, namely the spray head 60 and the horizontal plane form 40 degrees and spray to the inner bottom surface of the cylinder body 2.
Referring to fig. 2 and 3, the drive mechanism 4 includes a drive motor 41, one external gear 42, one internal gear 43, six first drive gears 44, and six second drive gears 45. The driving motor 41 is fixedly connected to the top surface of the protection cover 30, and an output shaft of the driving motor 41 is rotatably connected to the protection cover 30. The outer gear 42 is rotatably coupled to an inner top surface of the protection cover 30, and the inner gear 43 is also rotatably coupled to the inner top surface of the protection cover 30.
Referring to fig. 2 and 3, adjacent first driving gears 44 are equally spaced apart, and the first driving gears 44 are engaged with the outer teeth of the outer gear 42. The adjacent second driving gears 45 are equally spaced, the second driving gears 45 are engaged with the inner teeth of the outer gear 42 and the second driving gears 45 are engaged with the outer teeth of the inner gear 43. The output shaft of the driving motor 41 is rotatably inserted through the top surface of the protective cover 30 and is coaxially and fixedly connected with the internal gear 43.
Referring to fig. 2 and 4, the mixing mechanism 7 includes six first stirring rods 71, six second stirring rods 72 and one third stirring rod 73, and the single first stirring rod 71 is correspondingly and coaxially fixedly connected to the first driving gear 44; the single second stirring rod 72 is correspondingly and fixedly connected with the second driving gear 45 in a coaxial way; the third agitating lever 73 is coaxially fixedly connected to the inner gear 43.
Referring to fig. 4, the first agitation bar 71, the second agitation bar 72, and the third agitation bar 73 are identical in structure; the first stirring rod 71 comprises a rod body 711, a bottom stirrer 8 and a side stirrer 9, wherein the bottom stirrer 8 is fixedly connected to the bottom of the rod body 711; the side stirrer 9 is fixedly connected to the outer periphery of the lower part of the rod body 711; the bottom stirrer 8 comprises a steel disc 81 and a rubber sheet 82, wherein the rubber sheet 82 is fixedly connected to the upper surface and the lower surface of the steel disc 81 close to the circumferential side in an outward 45-degree inclined manner; the side stirrer 9 comprises a ring main body 91 and a rubber cylinder 92, wherein the ring main body 91 is fixedly connected to the outer periphery of the lower part of the rod body 711; the rubber cylinder 92 is vertically and fixedly connected to the outer wall of the ring main body 91.
Examples
Example 1
A normal-temperature seasoning bag with high reduction degree comprises a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is in a gel state at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000g of sirloin, 4g of edible oil, 26g of bovine bone collagen peptide powder, 8g of high acyl structural adhesive, 4g of xanthan gum, 12g of edible salt, 2.5g of monosodium glutamate, 9g of light soy sauce, 3.5g of dark soy sauce, 15g of rock candy, 25g of cooking wine, 20g of 56-degree red star Erguotou, 3g of shredded ginger, 2g of chopped green onion, 3g of chopped garlic, 6g of bay leaves, 4g of cassia bark, 2g of caraway, 4g of star anise, 1.2g of cinnamon and 0.6g of nutmeg.
A processing technology of normal-temperature material tidying bags with high reduction degree comprises the following steps:
firstly, thawing sirloin: taking out 2kg frozen sirloin, slowly thawing at-5 deg.C for 4h, transferring to 4 deg.C indoor environment, and continuously spraying ice water for 40min to obtain thawed sirloin;
step two, cutting unfrozen sirloin into sirloin blocks, wherein the standard of the sirloin blocks is 8mm x 6mm, washing the sirloin blocks with ice water to remove blood, pouring sirloin particles, 8g of edible salt, 1g of monosodium glutamate, 4g of light soy sauce, 20g of cooking wine, 6g of 56-degree red star Erguotou, 1g of ginger, 1g of chopped garlic and 200g of purified water into a special pickling device 1, starting a driving motor to pickle the sirloin blocks for 24 hours, pickling at the temperature of 0 ℃, baking the pickled sirloin blocks, and the baking method of the sirloin blocks comprises three steps of baking, namely, heating to 85 ℃ and baking for 320 seconds; secondly, adjusting the temperature to 112 ℃, and baking for 300 s; secondly, adjusting the temperature to 121 ℃, and baking for 320 s;
step three, pouring 4g of edible oil into a frying pan, heating to 145 +/-2.0 ℃, adding 2g of shredded ginger, 2g of chopped green onion, 2g of chopped garlic, 6g of bay leaves, 4g of cassia bark, 2g of caraway, 4g of star anise, 1.2g of cinnamon and 0.6g of nutmeg, stir-frying for 60s, pouring the baked sirloin particles in the step two into the frying pan, heating 2.0kg of purified water and sirloin particles to 72 ℃ according to the mass ratio of the sirloin particles to the purified water of 1:1, adding 26g of beef bone collagen peptide powder, 8g of high-acyl structure gum, 4g of xanthan gum, 4g of edible salt, 1.5g of monosodium glutamate, 5g of light soy sauce, 3.5g of dark soy sauce, 15g of rock candy, 5g of cooking wine and 14g of 56-degree white spirit, decocting for 2-3h to 50% of soup, reducing the soup for 40min by using medium fire, and obtaining concentrated soup;
step four, pressurizing and cooling the concentrated beef soup in the step three, wherein the pressure is 1.2 atmospheric pressure, then naturally cooling to 55 ℃, the concentrated beef soup is in a liquid state, canning the concentrated beef soup in a sealed bag, and naturally cooling to normal temperature, wherein the concentrated beef soup is in a gel state;
and step five, weighing, sealing and sterilizing to obtain the normal-temperature material management bag with high reduction degree.
Example 2
Example 2 differs from example 1 in that: a normal-temperature seasoning bag with high reduction degree comprises a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is in a gel state at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000g of sirloin, 4g of edible oil, 26g of bovine bone collagen peptide powder, 8g of high acyl structural adhesive, 4g of xanthan gum, 12g of edible salt, 2.5g of monosodium glutamate, 9g of light soy sauce, 3.5g of dark soy sauce, 15g of rock candy, 25g of cooking wine, 20g of 56-degree red star Erguotou, 3g of shredded ginger, 2g of chopped green onion, 3g of chopped garlic, 6g of bay leaves, 4g of cassia bark, 2g of caraway, 4g of star anise, 1.2g of cinnamon, 0.6g of nutmeg, 2g of capsicum frutescens and 8g of pepper.
Example 3
Example 3 differs from example 1 in that: a normal-temperature seasoning bag with high reduction degree comprises a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is in a gel state at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000g of sirloin, 4g of edible oil, 26g of bovine bone collagen peptide powder, 8g of high acyl structural adhesive, 4g of xanthan gum, 12g of edible salt, 2.5g of monosodium glutamate, 9g of light soy sauce, 3.5g of dark soy sauce, 15g of rock candy, 25g of cooking wine, 20g of 56-degree red star Erguotou, 3g of shredded ginger, 2g of chopped green onion, 3g of chopped garlic, 6g of bay leaves, 4g of cassia bark, 2g of caraway, 4g of star anise, 1.2g of cinnamon, 0.6g of nutmeg, 2g of capsicum frutescens, 8g of pepper and 12g of southern milk.
Comparative example
Comparative example 1
Comparative example 1 differs from example 1 in that: the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 4 parts of edible oil, 4 parts of xanthan gum, 12 parts of edible salt, 2.5 parts of monosodium glutamate, 9 parts of light soy sauce, 3.5 parts of dark soy sauce, 15g of rock candy, 25 parts of cooking wine, 20 parts of 56-degree red star Erguotou, 3 parts of shredded ginger, 2 parts of chopped green onion, 3 parts of minced garlic, 6 parts of bay leaves, 4 parts of cassia bark, 2 parts of caraway, 4 parts of star anise, 1.2 parts of cinnamon and 0.6 part of nutmeg.
Comparative example 2
Comparative example 2 differs from example 1 in that: a processing technology of normal-temperature material tidying bags with high reduction degree comprises the following steps:
firstly, thawing sirloin: taking out 2kg frozen sirloin, slowly thawing at-5 deg.C for 4h, transferring to 4 deg.C indoor environment, and continuously spraying ice water for 40min to obtain thawed sirloin;
step two, cutting the unfrozen sirloin into sirloin blocks, wherein the standard of the sirloin blocks is 8mm x 6mm, washing the blood water of the sirloin blocks by using ice water, pouring sirloin particles, 8g of edible salt, 1g of monosodium glutamate, 4g of light soy sauce, 20g of cooking wine, 6g of 56-degree red star Erguotou, 1g of shredded ginger, 1g of chopped garlic and 200g of purified water into a steel basin, manually mixing for 10min, and pickling for 24h at 0 ℃ for later use;
step three, pouring 4g of edible oil into a frying pan, heating to 145 +/-2.0 ℃, adding 2g of shredded ginger, 2g of chopped green onion, 2g of chopped garlic, 6g of bay leaves, 4g of cassia bark, 2g of caraway, 4g of star anise, 1.2g of cinnamon and 0.6g of nutmeg, stir-frying for 60s, pouring the pickled sirloin particles in the step two into the frying pan, frying until the surface layer of the sirloin particles changes color, heating 2.0kg of purified water and the sirloin particles to 72 ℃ according to the mass ratio of 1:1, adding 26g of bovine bone collagen peptide powder, 8g of high acyl structure gum, 4g of xanthan gum, 4g of edible salt, 1.5g of monosodium glutamate, 5g of light soy sauce, 3.5g of dark soy sauce, 15g of rock candy, 5g of cooking wine and 14g of 56-degree white spirit, then decocting for 2-3h to 50 min by using medium fire, and reducing the temperature to 40min, obtaining concentrated beef soup;
step four, pressurizing and cooling the concentrated beef soup in the step three, wherein the pressure is 1.2 atmospheric pressure, then naturally cooling to 55 ℃, the concentrated beef soup is in a liquid state, canning the concentrated beef soup in a sealed bag, and naturally cooling to normal temperature, wherein the concentrated beef soup is in a gel state;
and step five, weighing, sealing and sterilizing to obtain the normal-temperature material management bag with high reduction degree.
Performance test
Detection method/test method
1. And (3) evaluating the mouthfeel:
the mouthfeel evaluation object is as follows: the normal-temperature buns prepared in example 1 and comparative examples 1-2, which were stored at normal temperature for 20 days. When the food is eaten, the normal-temperature cooking bag is heated to 60 ℃ and is melted into liquid state. The control group was freshly prepared concentrated beef broth from example 1 (not packaged).
Selection of taste evaluation personnel: the person randomly selected 20 males and 20 females.
Taste evaluator scoring criteria: the taste evaluation staff tasted the concentrated beef soup in the control group, the normal-temperature cooking bags prepared in example 1 and comparative examples 1-2 in sequence, and then compared with the control group to give corresponding scores.
The scoring criteria were: score 1-there is a large difference; score-difference; score 3-similar; 4 min-identical.
2 storage performance test: the storage condition is normal temperature; the storage objects were the normal-temperature material packages prepared in example 1 and comparative example 1; the storage time is 60 days and 180 days respectively. The room-temperature seasoning bag prepared in example 1 and stored for 60 days and 180 days was subjected to a simulated transportation test and then used as a test object 1-2. The room-temperature cuisine packet prepared in comparative example 1, which was stored for 60 days and 180 days, was subjected to a simulated transportation test and then used as a comparative object 3-4. Control 1 was the room temperature diet prepared freshly in example 1 (on the day). Control 2 was the room temperature package (produced on the same day) freshly prepared in comparative example 1.
And (3) simulating transportation test: putting the normal temperature material bag stored for 60 days and ten foam balls with the diameter of 60mm into a food mixer, and stirring at the rotating speed of 60rpm for 5 min. Putting the normal-temperature material bag stored for 180 days and ten foam balls with the diameter of 60mm into a food stirrer together, and stirring at the rotating speed of 60rpm for 15 min.
When the food is eaten, the normal-temperature cooking bag is heated to 60 ℃ and is melted into liquid state.
Selection of taste evaluation personnel: the person randomly selected 20 males and 20 females.
Taste evaluator scoring criteria: the taste evaluating personnel sequentially tastes the normal-temperature cooking in the control group 1 and the normal-temperature cooking bag in the test object 1-2, and then compares the taste with the control group 1 to give corresponding scores. The taste evaluating personnel sequentially tastes the normal-temperature food in the control group 2 and the normal-temperature food in the test objects 3-4, and then compares the taste with the control group 2 to give corresponding scores.
The scoring criteria were: score 1-there is a large difference; score-difference; score 3-similar; 4 min-similarity is higher; score 5-exact same.
3. Food safety inspection: lead, cadmium, benzoic acid and its sodium salt, sorbic acid and its potassium salt, sodium saccharin, commercially sterile. The test is carried out according to GB/T5009.12-2017 ' determination of lead in food safety national standard food ', ' determination of cadmium in food safety national standard food ', ' GB/T5009.15-2014 ' determination of cadmium in food safety national standard food ', ' GB/T5009.28-2016 ' determination of benzoic acid, sorbic acid and saccharin sodium in food safety national standard food ', ' GB/T4789.26-2013 ' commercial sterility test for microbiology test of food safety national standard food '. The judgment basis is as follows: the quality index is expressed in terms of PHTS0002S-2018 canned livestock and poultry meat, GB/T2760-2014 national standard for food safety food additive use, and GB/T2762-2017 national standard for food safety food pollutant limit.
Data analysis
Table 1 shows the sensory test data of example 1 and comparative examples 1 to 2
Table 2 is a taste evaluation of the room-temperature texture packet stored for 60/180 days in example 1 and comparative example 1
Table 3 shows the data of the food safety test of examples 1 to 3 and comparative examples 1 to 2
As can be seen by combining examples 1 to 3 and comparative examples 1 to 2 and by combining table 1, the mouthfeel evaluation score of the normal-temperature texture packet prepared in example 1 is slightly larger than that of the normal-temperature texture packet prepared in comparative example 1 compared with the normal-temperature texture packet prepared in comparative example 1, and therefore, the mouthfeel of the normal-temperature texture packet prepared by using the present application is relatively better.
As can be seen by combining examples 1 to 3 and comparative examples 1 to 2 and by combining table 1, the taste evaluation score of the normal-temperature texture package prepared in example 1 was greater than that of the normal-temperature texture package prepared in comparative example 2 compared to the normal-temperature texture package prepared in comparative example 2, and thus, the taste of the normal-temperature texture package prepared using a professional pickling apparatus specially made in the present application was better.
As can be seen by combining examples 1 to 3 and comparative examples 1 to 2 and table 2, the taste evaluation score of the room-temperature food packet prepared in example 1 after being stored for 60 days is higher than the taste evaluation score of the room-temperature food packet prepared in comparative example 1 after being stored for 60 days, and the taste evaluation score of the room-temperature food packet prepared in example 1 after being stored for 180 days is higher than the taste evaluation score of the room-temperature food packet prepared in comparative example 1 after being stored for 180 days, so that the room-temperature food packet prepared by using 26 parts of bovine bone collagen peptide powder, 8 parts of high acyl structure gum and 4 parts of xanthan gum as food gels has good storage stability and good taste retention property, and has the advantages of no additive, high taste reduction, good taste retention property and less nutrition loss.
By combining examples 1-3 and comparative examples 1-2 and table 3, the detected items are combined with requirements of explicit quality index/PHTS 0002S-2018 canned livestock and poultry meat, GB/T2760-2014 national standard for food safety food additive use, and GB/T2762-2017 national standard for food safety pollutant limit.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The utility model provides a normal atmospheric temperature material reason package of high reduction degree which characterized in that: the concentrated beef soup jelly is characterized by comprising a sealing bag and concentrated beef soup jelly which is packaged in the sealing bag and is in a gel state at normal temperature, wherein the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 3-8 parts of edible oil, 15-45 parts of food-grade gel, 10-30 parts of edible salt, 2-5 parts of monosodium glutamate, 8-15 parts of light soy sauce, 3-5 parts of dark soy sauce, 10-15 parts of rock candy, 20-30 parts of cooking wine, 10-25 parts of white spirit, 3-5 parts of shredded ginger, 1-3 parts of chopped green onion, 1-3 parts of chopped garlic, 3-8 parts of bay leaves, 3-8 parts of cassia bark, 1-3 parts of caraway, 2-5 parts of star anise, 1-3 parts of cinnamon and 0.5-1.5 parts of nutmeg.
2. The normal-temperature material management package with high reduction degree according to claim 1, characterized in that: the food-grade gel consists of 5-30 parts of bovine bone collagen peptide powder, 5-10 parts of high acyl structure gum and 3-5 parts of xanthan gum.
3. The normal-temperature material management package with high reduction degree according to claim 2, characterized in that: the concentrated beef soup jelly also comprises 1-5 parts of capsicum frutescens and 1-10 parts of pepper.
4. The normal-temperature cuisine packet with high reducibility and the processing technology thereof as claimed in claim 2 or 3, wherein the normal-temperature cuisine packet with high reducibility is characterized in that: the concentrated beef soup jelly also comprises 5-20 parts of south milk.
5. The normal-temperature material management package with high reduction degree according to claim 4, characterized in that: the concentrated beef soup jelly is prepared from the following raw materials in parts by weight: 2000 parts of sirloin, 4 parts of edible oil, 38 parts of food-grade gel, 12 parts of edible salt, 2.5 parts of monosodium glutamate, 9 parts of light soy sauce, 3.5 parts of dark soy sauce, 15g of rock candy, 25 parts of cooking wine, 20 parts of 56-degree red star Erguotou, 3 parts of shredded ginger, 2 parts of chopped green onion, 3 parts of chopped garlic, 6 parts of bay leaves, 4 parts of cassia bark, 2 parts of caraway, 4 parts of star anise, 1.2 parts of cinnamon, 0.6 part of nutmeg, 2 parts of capsicum frutescens, 8 parts of pepper and 12 parts of southern milk.
6. The processing technology of the normal-temperature material with high reduction degree of any one of claims 1 to 5 is characterized in that: the method comprises the following steps:
firstly, thawing sirloin: taking out the frozen sirloin, placing the frozen sirloin at the temperature of between 10 ℃ below zero and 5 ℃ below zero for 2 to 4 hours, transferring the frozen sirloin to an indoor environment at the temperature of 4 ℃, and continuously spraying ice water for 0.5 to 1 hour to obtain unfrozen sirloin;
step two, cutting the unfrozen sirloin into sirloin blocks, washing the sirloin blocks with ice water to remove blood, pickling the sirloin blocks by a special pickling device (1) for 12-24 hours at the pickling temperature of 0-8 ℃, baking the sirloin blocks after the pickling is finished, wherein the baking is divided into three steps, namely, the first step, heating to 75-90 ℃, baking for 240-320 seconds; step two, adjusting the temperature to 105-; secondly, adjusting the temperature to be 120-128 ℃, and baking for 240-320 seconds;
step three, heating edible oil to 140-;
step four, cooling the concentrated beef soup in the step three to 50-70 ℃;
and step five, weighing, packaging, sealing and sterilizing to obtain the normal-temperature material management bag with high reduction degree.
7. The processing technology of normal-temperature material tidying package with high reduction degree according to claim 6, characterized in that: the special pickling device (1) comprises a cylinder body (2), and the cylinder body (2) is detachably connected with a sealing cover (3); the sealing cover (3) is fixedly connected with a driving mechanism (4); the sealing cover (3) is fixedly connected with a mixing mechanism (7); the driving mechanism (4) is used for driving the mixing mechanism (7) to rotate the sirloin blocks; a heat exchange cavity (20) is formed inside the cylinder body (2); the outer wall of the cylinder body (2) is fixedly communicated with a heat exchange medium inlet pipe (21) and a heat exchange medium outlet pipe (22); the heat exchange medium inlet pipe (21) and the heat exchange medium outlet pipe (22) are communicated with the heat exchange cavity (20); the inner wall of the upper part of the cylinder body (2) is fixedly connected with a pickling material circulating spraying ring pipe (5); the pickling material circulating spraying ring pipe (5) is communicated with a suction pump (6); the liquid pumping end of the pumping pump (6) is communicated with the bottom of the cylinder body (2); the pickling material circulating spray ring pipe (5) is fixedly communicated with a spray head (60); the central axis of the spray head (60) is 38-42 degrees with the horizontal plane.
8. The processing technology of normal-temperature material tidying package with high reduction degree according to claim 6, characterized in that: the driving mechanism (4) comprises a driving motor (41), an external gear (42), an internal gear (43), six first driving gears (44) and six second driving gears (45), and the distances between the adjacent first driving gears (44) are equal; the intervals between the adjacent second driving gears (45) are equal; the first driving gear (44) is meshed with the external convex teeth of the external gear (42); the second driving gear (45) is meshed with the inner convex teeth of the external gear (42) and the second driving gear (45) is meshed with the outer convex teeth of the internal gear (43); an output shaft of the driving motor (41) is coaxially and fixedly connected with the internal gear (43); the mixing mechanism (7) comprises six first stirring rods (71), six second stirring rods (72) and a third stirring rod (73), and the single first stirring rod (71) is correspondingly and fixedly connected to the first driving gear (44); the single second stirring rod (72) is correspondingly and fixedly connected to a second driving gear (45); the third stirring rod (73) is coaxially and fixedly connected with the inner gear (43).
9. The processing technology of normal-temperature material tidying package with high reduction degree according to claim 8, characterized in that: the first stirring rod (71), the second stirring rod (72) and the third stirring rod (73) have the same structure; the first stirring rod (71) comprises a rod body (711), a bottom stirrer (8) and a side stirrer (9), and the bottom stirrer (8) is fixedly connected to the bottom of the rod body (711); the side stirrer (9) is fixedly connected to the outer periphery of the lower part of the rod body (711); the bottom stirrer (8) comprises a steel disc (81) and a rubber sheet (82), wherein the rubber sheet (82) is fixedly connected to the upper surface and the lower surface of the steel disc (81) close to the circumferential side in an inclined and outward 45 degrees; the side stirrer (9) comprises a ring sleeve main body (91) and a rubber cylinder (92), wherein the ring sleeve main body (91) is fixedly connected to the outer periphery of the lower part of the rod body (711); the rubber column (92) is vertically and fixedly connected with the outer wall of the ring sleeve main body (91).
10. The processing technology of normal-temperature material tidying package with high reduction degree according to claim 7, characterized in that: and step two, cutting the defrozen sirloin in the step one into particles, washing blood with ice water, mixing the sirloin particles with edible salt, monosodium glutamate, light soy sauce, cooking wine, 56-degree white spirit, shredded ginger, minced garlic and purified water, mixing and stirring at the rotating speed of 40-60rpm for 30min at the temperature of 0-8 ℃, and standing for 10-20 h.
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Application publication date: 20220308 |