CN114903151A - Method for processing soft can luncheon meat - Google Patents
Method for processing soft can luncheon meat Download PDFInfo
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- CN114903151A CN114903151A CN202210531864.0A CN202210531864A CN114903151A CN 114903151 A CN114903151 A CN 114903151A CN 202210531864 A CN202210531864 A CN 202210531864A CN 114903151 A CN114903151 A CN 114903151A
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- Prior art keywords
- meat
- luncheon
- luncheon meat
- sterilization
- cleaning
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23P30/10—Moulding
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of soft can luncheon meat, which comprises the steps of selecting raw materials, cleaning and trimming; the production method comprises the following steps of separating the raw materials into blocks, adding salt for pickling, mincing into meat paste, adding auxiliary materials for stirring, filling into bags, marking by laser, detecting metals, putting into a sterilization forming device, wherein the sterilization forming device comprises a sterilization tank, a supporting plate and a mould, the sterilization forming device can be used for maturing and sizing luncheon meat while sterilizing, breaking the bags, selecting a cleaning machine for cleaning, air drying and drying, framing and stacking, observing at constant temperature, and inspecting finished products, and the production method has the beneficial effects that: make the fixed shaping of lunch meat in bags through the mould when lunch meat heating sterilization, the shaping is effectual, and the cooling back indeformable, and two steps save time in step, and the shaping of disinfecting in step in multilayer is efficient.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of soft can luncheon meat.
Background
With the improvement of the living standard of residents, travel and tourism are continuously increased, food consumption concepts and modes are silently changed, and canned food adapts to the daily needs of people due to the characteristics of convenience, sanitation and easy storage, and is increasingly popular with people. Luncheon meat is canned compressed meat paste, and is prepared from pork, chicken or beef as main raw material, and starch, spice and other food additives.
Luncheon meat is usually sliced into slices for sandwiching bread, hot eating or hot pot eating. The canned food is convenient to eat and carry about, and is a good product for travel and trip.
The existing luncheon meat is mostly packaged by an iron-clad can, the shape of the luncheon meat can be well kept after the luncheon meat is filled, but the packaging cost of the canned luncheon meat is high, so that a plurality of luncheon meat manufacturers are changed into bags to prepare soft canned luncheon meat, but the forming effect of the bagged luncheon meat is poor, and the finished luncheon meat is not attractive.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the method for processing the soft can luncheon meat, and the processed luncheon meat is delicious in taste, regular in appearance and convenient to obtain dishes and is attractive in appearance.
In order to achieve the purpose, the invention adopts the following technical scheme:
1. a processing method of soft can luncheon meat is characterized in that: comprises the following steps of (a) carrying out,
s1, selecting plum blossom flesh in pork as a raw material, cleaning, trimming, mincing and cutting into blocks, and partitioning the pork into blocks;
s2, adding 7% of curing salt into the pork pieces according to the weight ratio, stirring and curing, and refrigerating and curing for 48 hours at the temperature of 0-4 ℃;
s3, putting the cured meat blocks into a meat grinder to grind into meat paste;
s4, mixing and stirring the minced meat and the auxiliary materials uniformly;
s5, bagging the mixed meat paste according to the preset weight, marking by laser, detecting metal,
s6, placing the bagged minced meat communicated packaging bags into a mold together, placing the mold into a sterilization tank for sterilization at 121 ℃, wherein the mold comprises an upper template and a lower template which are buckled up and down, a plurality of forming cavities which are arranged at intervals are arranged between the upper template and the lower template, an exhaust cavity is arranged at the outer side of each forming cavity, the upper template and the lower template are both provided with exhaust holes communicated with the exhaust cavities, the exhaust cavities are distributed around the forming cavities, the exhaust cavities are communicated with the forming cavities, the depth of each forming cavity is greater than that of each exhaust cavity, and the left side and the right side of each upper template and the right side of each lower template are provided with staggered buckling structures;
s7, taking out the heated and matured bagged luncheon meat from the mold, and carrying out bag breaking, selecting and cleaning by a cleaning machine;
s8, cleaning for the second time, entering a water blowing and drying production line,
s9, framing and stacking the dried luncheon meat products, putting the luncheon meat products into a constant-temperature warehouse at 37 ℃, and observing for 7 days at constant temperature;
and S10, taking out the luncheon meat product from the constant-temperature warehouse, and carrying out finished product sale after the luncheon meat product is qualified through inspection.
Further, the trimming in the step S1 includes removing fat meat, pigskin, and meat tendon around the plum flesh.
Further, the meat piece is separated in step S1 to be matched with the meat grinder.
Further, the sterilization tank in step S6 is a horizontal steam sterilization tank.
Further, the molds are stacked in the sterilization tank, and support bars are arranged at the bottom of the lower template to enable steam to circulate at preset intervals between two adjacent layers of molds.
The beneficial effects of the invention include: make the fixed shaping of lunch meat in bags through the mould when lunch meat heating sterilization, the shaping is effectual, and the cooling back indeformable, and two steps save time in step, and the shaping of disinfecting in step in multilayer is efficient.
Drawings
FIG. 1 is a schematic structural view of a sterilization molding apparatus according to the present invention;
FIG. 2 is a schematic view of the mold structure of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments and the accompanying drawings.
A method for processing soft canned luncheon meat as shown in figure 1 comprises the following steps,
s1, selecting plum blossom flesh in pork as a raw material, cleaning, trimming, and trimming to remove fat meat, pigskin and meat tendon around the plum blossom flesh, so that the taste of the luncheon meat is better. Mincing and cutting the pork into blocks, wherein the meat blocks are separated into the meat blocks according to the separation specification matched with a meat grinder.
S2, adding 7% of curing salt into the pork pieces according to the weight ratio, stirring and curing, and refrigerating and curing for 48 hours at the temperature of 0-4 ℃;
s3, putting the cured meat blocks into a meat grinder to be ground into meat paste.
S4, mixing the minced meat with auxiliary materials and stirring uniformly, wherein the auxiliary materials comprise corn starch, spice powder, chilli powder and ginger powder.
S5, bagging the mixed meat paste according to a preset weight, marking codes by laser, marking the production date, the quality guarantee period and the like of the product, detecting metal, detecting whether metal objects exist in the product, and removing harmful risks.
And S6, putting the packaged meat paste communicated packaging bags into a sterilization forming device.
As shown in fig. 1, the sterilization molding apparatus includes a sterilization pot 1, a pallet 2, and a mold 3.
The sterilization tank 1 is a horizontally arranged tank body, both ends of the tank body are provided with openable closed doors, one end of the tank body is an inlet, the other end of the tank body is an outlet, and a steam pipe is arranged at the bottom of the tank body and used for steam heating sterilization. The lower part in the tank body is provided with a group of parallel guide rails 11 extending from one end of the tank body to the other end. The parallel guide rail 11 is provided with a plurality of rollers 12 for supporting the supporting plate 2, and the left side and the right side of the parallel guide rail 11 are provided with flange strips 13 for limiting the supporting plate 2. The supporting plate 2 is placed on the roller 12 and can move along the length direction of the tank body, and a plurality of molds 3 are regularly stacked on the supporting plate 2.
The die 3 comprises an upper die plate 31 and a lower die plate 32 which are buckled up and down, a plurality of forming cavities 33 which are arranged at intervals are arranged between the upper die plate 31 and the lower die plate 32, an exhaust cavity 34 is arranged on the outer side of each forming cavity 33, and the upper die plate 31 and the lower die plate 32 are provided with exhaust holes 35 which are communicated with the exhaust cavities 34. The exhaust cavities 34 are distributed around the molding cavity 33, the exhaust cavities 34 are communicated with the molding cavity 33, and the depth of the molding cavity 33 is larger than that of the exhaust cavities 34. The packed luncheon meat paste is placed in the forming cavity 33, and the packed luncheon meat is automatically formed along with the heating sterilization of the sterilization tank.
The embodiment of the invention also comprises a transfer trolley 4 which is convenient for rapidly transferring the supporting plate 2 into the sterilizing tank 1, wherein the transfer trolley 4 is provided with a transfer guide rail 42, the structure of the transfer guide rail 42 is completely the same as that of the parallel guide rail 11, the transfer guide rail 42 and the parallel guide rail 11 are positioned at the same horizontal height, and the front end part of the transfer guide rail 42 is provided with a butt joint device. The docking means comprises a hemispherical or conical protrusion at the front end of the transfer rail 42 and a hemispherical or conical recess at the end of the parallel rail 11.
The pork paste for lunch meat packaged on the loading platform is manually or robotically placed in a forming cavity 33 of a mold 3, then the mold 3 is sequentially stacked on a supporting plate 2 on a transfer trolley 4, and then the transferring trolley moves to the end part of a sterilization tank 1, the supporting plate 2 and the supporting plate on a parallel guide rail 11 are aligned through a butt joint device of the trolley and the parallel guide rail 11, and then the supporting plate 2 is pushed to be transferred into the tank body, and the same principle is transferred out of the tank body.
Further for guarantee to have the clearance that steam passes through between the mould and make each mould thermally equivalent, the bottom of lower bolster 32 is provided with support bar 321 for have the steam circulation clearance between the adjacent two-layer mould 3, reduce steam heating time.
Further, the left side and the right side of the upper template 31 and the lower template 32 are provided with staggered buckling structures, and the upper template 31 and the lower template 32 cannot slide relatively after being buckled up and down, so that the forming cavity is fixed, and the product forming effect is good.
A handle 322 is provided at the end of the lower mold plate 32 to facilitate mold access.
S7, taking out the heated and matured bagged luncheon meat from the mold, and carrying out bag breaking, selecting and cleaning by a cleaning machine; preventing the meat paste from leaking and polluting other packages due to the rupture of the bag during high-temperature sterilization.
And S8, cleaning again for the second time to achieve higher cleanliness, and entering a water blowing and drying assembly line to air-dry and dry the cleaned bag.
S9, framing and stacking the dried luncheon meat products, putting the luncheon meat products into a constant-temperature warehouse at 37 ℃, and observing for 7 days at constant temperature;
and S10, taking out the luncheon meat products from the constant-temperature storage, and selling the finished products after the luncheon meat products are qualified through inspection.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (5)
1. A processing method of soft can luncheon meat is characterized in that: comprises the following steps of (a) carrying out,
s1, selecting plum blossom flesh in pork as a raw material, cleaning, trimming, mincing and cutting into blocks, and partitioning the pork into blocks;
s2, adding 7% of curing salt into the pork pieces according to the weight ratio, stirring and curing, and refrigerating and curing for 48 hours at the temperature of 0-4 ℃;
s3, putting the cured meat blocks into a meat grinder to grind into meat paste;
s4, mixing and stirring the minced meat and the auxiliary materials uniformly;
s5, bagging the mixed meat paste according to the preset weight, marking by laser, detecting metal,
s6, placing the bagged minced meat communicated packaging bags into a mold together, placing the mold into a sterilization tank for sterilization at 121 ℃, wherein the mold comprises an upper template and a lower template which are buckled up and down, a plurality of forming cavities which are arranged at intervals are arranged between the upper template and the lower template, an exhaust cavity is arranged at the outer side of each forming cavity, the upper template and the lower template are both provided with exhaust holes communicated with the exhaust cavities, the exhaust cavities are distributed around the forming cavities, the exhaust cavities are communicated with the forming cavities, the depth of each forming cavity is greater than that of each exhaust cavity, and the left side and the right side of each upper template and the right side of each lower template are provided with staggered buckling structures;
s7, taking out the heated and matured packed luncheon meat from the die, and carrying out bag breaking, selecting and cleaning by a cleaning machine;
s8, cleaning for the second time, entering a water blowing and drying production line,
s9, framing and stacking the dried luncheon meat products, putting the luncheon meat products into a constant-temperature warehouse at 37 ℃, and observing for 7 days at constant temperature;
and S10, taking out the luncheon meat product from the constant-temperature warehouse, and carrying out finished product sale after the luncheon meat product is qualified through inspection.
2. The method of processing soft can luncheon meat according to claim 1, wherein the method comprises the steps of: the trimming in the step S1 includes removing fat meat, pigskin and meat tendon around the plum flesh.
3. The method of processing soft can luncheon meat according to claim 1, wherein the method comprises the steps of: the meat piece separation specification in step S1 is to match the meat grinder.
4. The method of processing soft-can luncheon meat according to claim 1, wherein: the sterilization tank in step S6 is a horizontal steam sterilization tank.
5. The method of processing soft can luncheon meat according to claim 1, wherein the method comprises the steps of: the molds are stacked in the sterilization tank, and support bars are arranged at the bottom of the lower template to enable steam to circulate at intervals of a preset distance between two adjacent layers of molds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210531864.0A CN114903151A (en) | 2022-05-17 | 2022-05-17 | Method for processing soft can luncheon meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210531864.0A CN114903151A (en) | 2022-05-17 | 2022-05-17 | Method for processing soft can luncheon meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114903151A true CN114903151A (en) | 2022-08-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210531864.0A Pending CN114903151A (en) | 2022-05-17 | 2022-05-17 | Method for processing soft can luncheon meat |
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| Country | Link |
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| CN (1) | CN114903151A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116509026A (en) * | 2023-05-15 | 2023-08-01 | 遂宁思瑞食品有限公司 | A cooking device for can processing |
| CN116509026B (en) * | 2023-05-15 | 2024-06-07 | 遂宁思瑞食品有限公司 | A cooking device for can processing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223100A (en) * | 1998-11-06 | 1999-07-21 | 杜建林 | Process for producing air porous expanded meat food |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
| CN111838569A (en) * | 2020-08-10 | 2020-10-30 | 高厚基 | Wild mushroom luncheon meat can technology and formula |
| CN214639622U (en) * | 2021-01-08 | 2021-11-09 | 佛山市施博能铝制品有限公司 | Multi-cavity aluminum foil container mold |
-
2022
- 2022-05-17 CN CN202210531864.0A patent/CN114903151A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223100A (en) * | 1998-11-06 | 1999-07-21 | 杜建林 | Process for producing air porous expanded meat food |
| CN103876061A (en) * | 2014-03-31 | 2014-06-25 | 宁波市素莲食品有限公司 | Plant protein type lunch sausage, and preparation method and complete high-temperature sterilization equipment of plant protein type lunch sausage |
| CN111838569A (en) * | 2020-08-10 | 2020-10-30 | 高厚基 | Wild mushroom luncheon meat can technology and formula |
| CN214639622U (en) * | 2021-01-08 | 2021-11-09 | 佛山市施博能铝制品有限公司 | Multi-cavity aluminum foil container mold |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116509026A (en) * | 2023-05-15 | 2023-08-01 | 遂宁思瑞食品有限公司 | A cooking device for can processing |
| CN116509026B (en) * | 2023-05-15 | 2024-06-07 | 遂宁思瑞食品有限公司 | A cooking device for can processing |
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