CN117941811A - Processing process flow of sauced and marinated meat product - Google Patents
Processing process flow of sauced and marinated meat product Download PDFInfo
- Publication number
- CN117941811A CN117941811A CN202311526273.5A CN202311526273A CN117941811A CN 117941811 A CN117941811 A CN 117941811A CN 202311526273 A CN202311526273 A CN 202311526273A CN 117941811 A CN117941811 A CN 117941811A
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- meat
- process flow
- raw materials
- sauced
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- 235000013622 meat product Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000012545 processing Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000012856 packing Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000009966 trimming Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000004643 material aging Methods 0.000 claims abstract description 4
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 244000144972 livestock Species 0.000 claims description 9
- 235000013594 poultry meat Nutrition 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000002159 abnormal effect Effects 0.000 claims description 4
- 244000144977 poultry Species 0.000 claims description 4
- 238000012797 qualification Methods 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 238000012946 outsourcing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 230000001953 sensory effect Effects 0.000 claims description 3
- 238000003307 slaughter Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 231100000331 toxic Toxicity 0.000 claims description 3
- 230000002588 toxic effect Effects 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 2
- 239000003344 environmental pollutant Substances 0.000 claims description 2
- 231100000719 pollutant Toxicity 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing process flow of a sauced and braised meat product, and belongs to the technical field of food processing. The method comprises the following steps: checking and accepting raw materials and auxiliary materials; storing; thawing; cleaning and finishing: cleaning and trimming the defrosted raw materials; and (3) batching: weighing auxiliary materials; pickling: cold preserving and curing for 48 hours after curing for 24 hours at normal temperature; cooking: placing the pickled meat into an automatic marinating saucepan, and preserving heat for 2 hours after boiling; and (3) cooling: naturally cooling the marinated product for half an hour; checking and accepting the packing material, sterilizing the inner packing material, and vacuum packaging the product. The invention provides a processing process flow of a sauced meat product, which is completed after strict procedures of material selection, vacuum sealing, high-temperature steaming, sterilization and the like, so that the nutritional ingredients of raw materials are completely reserved, the delicious flavor of the sauced meat is also locked, the prepared sauced meat has long storage time, the traditional sauced product realizes standardized large-scale production, and the sauced meat product has potential meat snack food and good market prospect.
Description
Technical Field
The invention relates to a processing process flow of a sauced and braised meat product, and belongs to the technical field of food processing.
Background
The sauced meat product is a cooked meat product prepared by boiling raw meat in water together with seasonings such as salt or soy sauce and spices. The sauced meat product has bright color, delicious taste and tender meat, has unique flavor, is deeply favored by consumers in China, and is commonly selected from sauced beef, sauced meat, marinated meat, sweet and sour pork ribs, honeydew hoof marrow and the like.
The preparation processes of various sauced pork in the prior art are different in size, the sauced beef and the sauced pork are taken as examples, the traditional foods are mainly meat selecting, brine boiling, meat boiling and finished product fishing, the traditional foods have the advantages of short shelf life, quick loss of nutritional ingredients of the products, basic production quality building on the basis of experience, no production process standard, no complete coverage and accurate representation of the quality level of the products by related product standards, and the problems of small scale, simple and bad conditions, simple equipment, lag production technology, uneven product quality, difficulty in realizing large-scale production of the products and the like exist, so that the method is unfavorable for commercial mode sales.
Disclosure of Invention
In view of the above, the invention provides a processing process flow of sauced meat products, which completes the preparation after strict procedures of material selection, vacuum sealing, high-temperature stewing, sterilization and the like, completely reserves the nutrition components of raw materials, locks the delicious flavor of sauced meat, has long preservation time, realizes standardized and large-scale production of traditional sauced meat products, and has potential meat snack foods and good market prospect.
The invention provides a processing process flow of a sauced and braised meat product, which comprises the following steps of:
1) Checking and accepting raw materials and auxiliary materials;
2) And (3) storing: placing the qualified raw materials into a raw material refrigeration house for storage;
3) Thawing: soaking and slowing down by flowing water until ice crystals slightly exist in the meat;
4) Cleaning and finishing: cleaning and trimming the defrosted raw materials, and removing oil, bone slag impurities and pollutants;
5) And (3) batching: weighing auxiliary materials, wherein the additive needs to be weighed by one person for compounding;
6) Pickling: pickling the auxiliary materials and the trimmed raw materials at normal temperature for 24 hours, and then refrigerating and pickling for 48 hours;
7) Cooking: placing the pickled meat into an automatic marinating saucepan, adding a proper amount of clear water, adding weighed auxiliary materials, boiling, and preserving heat for 2 hours;
8) And (3) cooling: naturally cooling the marinated product for half an hour;
9) Checking and accepting the packing material, sterilizing the inner packing material, and vacuum packaging the product.
Preferably, the raw materials in the step 1) are fresh and frozen livestock and poultry meat and are qualified, wherein the fixed-point slaughtered livestock and poultry must be selected from fixed-point slaughtering enterprises, and the non-slaughtered dead livestock and poultry meat and non-edible raw materials cannot be used.
Preferably, the auxiliary material in the step 1) is purchased by a qualified supplier, and the sensory acceptance is qualified.
Preferably, the temperature of the raw material refrigeration house in the step 2) is below-18 ℃.
Preferably, in the step 4), the defrosted raw materials are washed with clean water in a washing tank to remove blood and hair on meat, trimming is required, cleaning devices and table tops before trimming are required, oil, bone residue impurities and filth are removed, peculiar smell, blood stasis and abnormal meat are required to be picked out, and then the meat is diced for standby.
Preferably, in the step 6), the raw materials and the auxiliary materials are put into a vacuum rolling machine, stirred for about 3 hours, and cured for 24 hours at normal temperature in a static state, and the temperature is controlled below 16 ℃.
Preferably, the clear water in the step 7) is soaked by the raw materials and the auxiliary materials, the temperature is regulated to be within the range of 80-90 ℃ after the boiling, and the heat is preserved for 2 hours;
Preferably, the step 9) of checking and accepting the packing material comprises checking whether the container of the transport vehicle has peculiar smell or is mixed with other toxic and harmful substances; ) Checking whether the number of the arrived goods accords with the purchase number; checking whether the qualification of the raw material suppliers is required to be complete; checking whether the packaging bag is damaged or polluted;
preferably, the inner packaging material is sterilized for a body cavity, the required inner packaging material is unpacked and put into a sterilizing transmission port, an ultraviolet lamp is started, and the sterilization is performed for 30 minutes.
Preferably, the vacuum packaging is then sterilized at high temperature of 121 ℃ and pressure of 0.2Mpa for 25-30 minutes, and the outer packaging is cleaned with clear water and sent into an observation room: observing for 2 hours, labeling, loading into an outsourcing box, and placing the packaged finished product into a finished product warehouse for natural storage and preparation for delivery.
The invention has the beneficial effects that:
The invention provides a processing process flow of a sauced meat product, which is completed after strict procedures of material selection, vacuum sealing, high-temperature steaming, sterilization and the like, so that the nutritional ingredients of raw materials are completely reserved, the delicious flavor of the sauced meat is also locked, the prepared sauced meat has long storage time, the traditional sauced product realizes standardized large-scale production, and the sauced meat product has potential meat snack food and good market prospect.
Drawings
FIG. 1 is a schematic diagram of a processing process flow of a sauced meat product;
Detailed Description
Preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The invention provides a processing process flow of a sauced and braised meat product, which comprises the following steps of:
Checking and accepting raw materials and auxiliary materials: the raw materials are fresh and frozen livestock and poultry meat and have qualification proof, wherein the livestock and poultry slaughtered at fixed points must be selected from products of fixed-point slaughtering enterprises, and the livestock and poultry meat which is not slaughtered and dead and the non-edible raw materials cannot be used; the auxiliary materials are purchased by qualified suppliers, and are qualified in sensory acceptance;
And (3) storing: placing the qualified raw materials into a raw material refrigeration house for storage, wherein the temperature of the raw material refrigeration house is below-18 ℃;
thawing: soaking and slowing down by flowing water until ice crystals slightly exist in the meat, wherein the slow down is carried out for about 5 hours;
Cleaning and finishing: cleaning the defrosted raw materials with clean water in a cleaning pool to remove blood and hair on meat, trimming, cleaning a table top before trimming, removing oil, bone residue impurities and filth, picking out abnormal meat with peculiar smell, blood stasis and abnormal meat, and cutting into blocks for later use;
and (3) batching: weighing auxiliary materials, wherein the additive is compounded by one person, and the electronic scale is calibrated regularly;
pickling: the raw materials and the auxiliary materials are put into a vacuum rolling machine, stirred for about 3 hours, and subjected to cold storage and curing for 48 hours after being subjected to static curing at normal temperature, wherein the temperature of the cold storage and curing is controlled below 16 ℃;
Cooking: placing the pickled meat into an automatic marinating saucepan, adding a proper amount of clear water, adding weighed auxiliary materials, wherein the clear water is soaked in the raw materials and the auxiliary materials, adjusting the temperature to be within the range of 80-90 ℃ after boiling, and preserving the heat for 2 hours;
And (3) cooling: naturally cooling the marinated product for half an hour;
Checking and accepting the packing material, sterilizing the inner packing material, and vacuum packaging the product; the package material acceptance comprises checking whether the container of the transport vehicle has peculiar smell or is mixed with other toxic and harmful substances; ) Checking whether the number of the arrived goods accords with the purchase number; checking whether the qualification of the raw material suppliers is required to be complete; checking whether the packaging bag is damaged or polluted; the inner wrapping material is sterilized, namely the body cavity is unpacked, the required inner wrapping material is put into a sterilizing transmission port, an ultraviolet lamp is started, and the sterilization is carried out for 30 minutes; high-temperature sterilization is carried out at the temperature of 121 ℃ and the pressure of 0.2Mpa after vacuum packaging for 25-30 minutes, and clear water cleaning is carried out on the outer package after sterilization, and the outer package is sent into an observation room: observing for 2 hours, labeling, loading into an outsourcing box, and placing the packaged finished product into a finished product warehouse for natural storage and preparation for delivery.
The invention and its embodiments have been described above with no limitation, and the actual construction is not limited to the embodiments of the invention as shown in the drawings. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (9)
1. The processing process flow of the sauced meat product is characterized by comprising the following steps of:
1) Checking and accepting raw materials and auxiliary materials;
2) And (3) storing: placing the qualified raw materials into a raw material refrigeration house for storage;
3) Thawing: soaking and slowing down by flowing water until ice crystals slightly exist in the meat;
4) Cleaning and finishing: cleaning and trimming the defrosted raw materials, and removing oil, bone slag impurities and pollutants;
5) And (3) batching: weighing auxiliary materials, wherein the additive needs to be weighed by one person for compounding;
6) Pickling: pickling the auxiliary materials and the trimmed raw materials at normal temperature for 24 hours, and then refrigerating and pickling for 48 hours;
7) Cooking: placing the pickled meat into an automatic marinating saucepan, adding a proper amount of clear water, adding weighed auxiliary materials, boiling, and preserving heat for 2 hours;
8) And (3) cooling: naturally cooling the marinated product for half an hour;
9) Checking and accepting the packing material, sterilizing the inner packing material, and vacuum packaging the product.
2. The process flow for preparing sauced meat products according to claim 1, wherein: the raw materials in the step 1) are fresh and frozen livestock and poultry meat and are qualified, wherein the livestock and poultry slaughtered at fixed points must be selected from products of fixed-point slaughtering enterprises, and the livestock and poultry which are not slaughtered and dead and the non-edible raw materials cannot be used.
3. The process flow for preparing sauced meat products according to claim 1, wherein: and in the step 1), the auxiliary materials are purchased by qualified suppliers, and the sensory acceptance is qualified.
4. The process flow for preparing sauced meat products according to claim 1, wherein: the temperature of the raw material refrigeration house in the step 2) is below minus 18 ℃.
5. The process flow for preparing sauced meat products according to claim 1, wherein: in the step 4), the unfrozen raw materials are washed in a washing tank by clean water, blood and hair on meat are removed, a cleaning device, a table top and impurities and filth of oil and bone residues are removed before trimming, peculiar smell, blood stasis and abnormal meat are picked out, and then the meat is diced for standby.
6. The process flow for preparing sauced meat products according to claim 1, wherein: in the step 6), the raw materials and the auxiliary materials are put into a vacuum rolling machine, stirred for about 3 hours, and subjected to static curing at normal temperature for 24 hours, and the temperature of the refrigerated curing is controlled below 16 ℃.
7. The process flow for preparing sauced meat products according to claim 1, wherein: in the step 7), the clear water is soaked in the raw materials and the auxiliary materials, the temperature is regulated to be within the range of 80-90 ℃ after the pot is opened, and the heat is preserved for 2 hours.
8. The process flow for preparing sauced meat products according to claim 1, wherein: the step 9) of checking and accepting the packing material comprises checking whether the container of the transport vehicle has peculiar smell or is mixed with other toxic and harmful substances; ) Checking whether the number of the arrived goods accords with the purchase number; checking whether the qualification of the raw material suppliers is required to be complete; checking whether the packaging bag is damaged or polluted;
The inner wrapping material is sterilized, and the required inner wrapping material is unpacked from the body cavity and put into a sterilizing transmission port, and then an ultraviolet lamp is started for sterilizing for 30 minutes.
9. The process flow for preparing sauced meat products according to claim 1, wherein: the vacuum packaging is then sterilized at high temperature and pressure of 0.2Mpa at 121 ℃ for 25-30 minutes, and the outer packaging is cleaned with clear water and sent into an observation room: observing for 2 hours, labeling, loading into an outsourcing box, and placing the packaged finished product into a finished product warehouse for natural storage and preparation for delivery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311526273.5A CN117941811A (en) | 2023-11-16 | 2023-11-16 | Processing process flow of sauced and marinated meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311526273.5A CN117941811A (en) | 2023-11-16 | 2023-11-16 | Processing process flow of sauced and marinated meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117941811A true CN117941811A (en) | 2024-04-30 |
Family
ID=90804501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311526273.5A Pending CN117941811A (en) | 2023-11-16 | 2023-11-16 | Processing process flow of sauced and marinated meat product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117941811A (en) |
-
2023
- 2023-11-16 CN CN202311526273.5A patent/CN117941811A/en active Pending
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