CN1327790C - Production process of steamed and cooked food - Google Patents
Production process of steamed and cooked food Download PDFInfo
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- CN1327790C CN1327790C CNB2005100879490A CN200510087949A CN1327790C CN 1327790 C CN1327790 C CN 1327790C CN B2005100879490 A CNB2005100879490 A CN B2005100879490A CN 200510087949 A CN200510087949 A CN 200510087949A CN 1327790 C CN1327790 C CN 1327790C
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Abstract
To provide both a method for processed food preparation, in which an object raw material is brought into contact with an acid or an alkali, or a method for processed food preparation, in which after the contact treatment, the raw material is mixed with the aqueous solution of the acid or the alkali and/or another raw material and preserved, where the change of pH of the aqueous solution or the other raw material from a specific value, affecting the raw material, is avoided during or after the contact treatment. This method for processed food preparation is characterized in that the object raw material is brought into contact with the acid or the alkali (hereinafter contact treatment) by using a pH buffer solution containing the acid or the alkali and a buffer substance having a pH buffer action on the acid or the alkali.
Description
The application is dividing an application of No. the 01137588.4th, Chinese patent application of the same name, and the original bill applying date is October 30 calendar year 2001.
Technical field
The present invention relates to the production method of steamed and boiled foods such as steamed and boiled (being commonly called as foods packed in carton containers) curry or steamed and boiled stew.In addition, the invention still further relates to the production method of the seasoning material that can be suitable as this class steamed and boiled food raw material.The present invention relates to the production method of the processed food of the garnishes that can be suitable as this class steamed and boiled food again.
Background technology
General when producing various food, in order to give desirable local flavor and sense of taste, adopt spice or flavoring mostly.For example, with regard to steamed and boiled curry, be mixture with the powder stock of the mixture of wheat flour oil flour paste (the roasting stir-fry thing of wheat flour and grease), vegetable and fruit mud, spice, baste and flavoring, acid flavoring etc. make up endure stewed, and add the garnishes of vegetables, beef etc. as required, be filled in the container to handle and produce through pasteurization.
As everyone knows, such flavoring has of all kinds a variety of.For example, in the production method of steamed and boiled curry, when flavoring and other raw materials are directly mixed use, feel that delicate flavour, sweet taste, tart flavour, the saline taste of steamed and boiled curry disperseed very much, promptly produce the inharmonic problem of local flavor.Therefore, serious hope can provide the flavoring of flavor coordination.
In addition, when using the flavoring of amino acid or peptide etc., consider that these prices are very high, consider, wish to use amount seldom just can obtain effect efficiently from the cost aspect.
On the other hand, disclosed before steamed and boiled sliced meat in Te Kaiben 5-130849 communique, the thin meat that prevents that is heated to be feature in advance in gelatin solution boils broken method.Again, the spy opens to have put down in writing in flat 6-121654 communique and the flat 11-290028 communique of Te Kai and makes meat contact the method for improving meat with sodium citrate aqueous solution.Yet these methods only are conceived to the characteristic of meat, do not consider effective utilization of the delicate flavour of institute's stripping meat in gelatin solution or the sodium citrate aqueous solution.
Again, in the fair 6-55119 communique of spy, put down in writing the production method that vermicelli adds the young baste of shelled clam, it is characterized in that the living clam son with 0.2～1.0 weight % citric acid solution processing added in other the baste raw material and mix, then, in being 4～5 scope, FO value (fat value) carries out pasteurization.Adopt this method, under sterilization conditions slowly, can carry out sufficient sterilization, do not made the effect of the young sclerosis of clam.In the open 2000-236854 communique of special permission, also put down in writing the packed production method that contains shellfish baste class, after it is characterized in that shellfish flooded in containing acids and/or alcohols water, be to carry out heat treated under 4～20 the condition in the FO value, with resulting heat treated shellfish, modulation baste class raw mix then, uses this baste class raw mix under pH value condition, the FO value is to carry out heat treated in 4～30 the scope, and the pH that makes end article is 5.0～7.0.To using the baste that dipping shellfish back, heat treated under slow condition is modulated in the water that contains acids or alcohols, under specific pH value, carry out heat treated, have the action effect of abundant sterilization and high-quality maintenance shellfish sense of food.
Yet, these technology in the past make food and the purpose that the working substance that contains acid contacts, and are the pH that is to reduce raw material (shellfish), germicidal efficiency when improving pasteurization mixed material (baste) is not considered the pasteurization pH situation of mixed material (baste) thereafter that neutralizes.
Summary of the invention
The purpose of this invention is to provide have delicate flavour, sweet taste, local flavor that saline taste is complete.Have promptly that delicate fragrance is delicious, the production method of the steamed and boiled food of excellent local flavor.
Another purpose of the present invention provides and is fit to be added in the steamed and boiled food, has the production method of the mobile flavoring of delicate flavour, sweet taste, the complete local flavor of saline taste.
Another object of the present invention provides the dispensing method that is fit to the garnishes that steamed and boiled food added.
The present invention adopts following method, promptly (i) is divided into two groups to the raw-food material that should heat, first group of material and moisture with starch-containing and grease, the 2nd group of material of carbohydrate and peptide carries out heat treated respectively, directly their are mixed or in them, add the 3rd group raw-food material again and mix, carry out steamed and boiled processing then, (ii) raw meat is immersed in the aqueous solution of the carboxylic acid sodium aqueous solution and/or animal protein and boils processing, raw meat is separated with liquid component, the aqueous solution of from liquid component, isolating behind lye and/or the oil content, the water that is added when producing as steamed and boiled food is used, or (iii) the spice that should add in aqueous or the paste food is divided into specific two groups, the raw material of starch-containing and grease and the 1st group of spice are carried out obtaining the pasta paste after the heat treated, the spice that adds moisture raw material and second group again mixes, carrying out cooking disinfection handles, thereby solved above-mentioned problem, realized the present invention according to these understanding.
That is, to provide and adopt the method for following (1)～(5) operation be the production method of the steamed and boiled food of feature to the 1st scheme of the present invention.
(1) starch-containing and the 1st group of material grease carried out the operation of heat treated,
(2) the 2nd group material of moisture, carbohydrate and peptide is carried out the operation of heat treated,
(3) the 1st group of material that will carry out aforementioned heat treated mixes with the 2nd group of material that carries out aforementioned heat treated, carries out heat treated as required, obtains the operation of aqueous or paste food,
(4) with aforementioned aqueous or paste food and as required the garnishes filling of usefulness be sealed in operation in the container,
(5) in aforementioned (4) operation container, the food of filling sealing carries out the operation that cooking disinfection is handled,
The 2nd scheme of the present invention provides and adopts the method for following (1)～(5) operation is the production method of the steamed and boiled food of feature.
(1) the 1st group of material of starch-containing and grease carried out the operation of heat treated,
(2) the 2nd group of material of moisture, carbohydrate, peptide carried out the operation of heat treated,
(3) will carry out the 1st group of material of aforementioned heat treated and the 2nd group of material of the heat treated of advancing, with contain from salt, amino acids flavoring, the 3rd group the material of selecting in vegetable and fruit raw material, dairy milk starting material and the spice more than a kind mixes, carry out heat treated as required, obtain the operation of aqueous or paste food
(4) aforementioned aqueous or paste food and used as required garnishes filling are sealed in operation in the container,
(5) food to institute's filling sealing in aforementioned (4) operation container carries out the operation that cooking disinfection is handled.
The 3rd scheme of the present invention provides and adopts following (1)～(4) operation method is the production method of the steamed and boiled food of feature.
(1) the 1st group of material of moisture, carbohydrate, peptide carried out the operation of heat treated,
(2) will carry out the 1st group material of aforementioned heat treated, with contain from salt, amino acids flavoring, the 2nd group the material of selecting in vegetable and fruit raw material and the spice more than a kind mixes, and carries out heat treated as required, obtain the operation of aqueous or paste food
(3) with aforementioned aqueous or paste food and as required the garnishes filling of usefulness be sealed in operation in the container,
(4) food to institute's filling sealing in aforementioned (3) operation container carries out the operation that cooking disinfection is handled.
The 4th scheme of the present invention mentioned the material of moisture, carbohydrate and peptide endured to stew at 95～105 ℃ and was the mobile seasoning material production method of feature in 20～120 minutes.
The 5th scheme of the present invention provides and adopts the method for following (1)～(5) operation is the production method of the steamed and boiled food of feature.
(1) raw meat is immersed in the carboxylic acid sodium aqueous solution and/or the animal protein aqueous solution, or the raw meat that contains the carboxylic acid sodium and/or the animal protein aqueous solution in advance is immersed in the water, boil the operation of processing.
(2) after the operation of aforementioned (1), the operation that raw meat is separated with liquid component.
(3) aqueous solution behind separation lye and/or the oil content from aforementioned liquid component is added in the amyloid raw material, carries out the operation that heat treated gets aqueous or paste food.
(4) aforementioned aqueous or paste food and the raw meat filling that separates are sealed in operation in the container from aforementioned (2) operation liquid component.
(5) food to filling sealing in aforementioned (4) operation container carries out the operation that cooking disinfection is handled.
The present invention's the 6th scheme provides the modulator approach of processed food, it is characterized in that with acid or alkali and contains them and have the pH cushioning liquid of the cushion of pH cushioning effect, the contact processing that the object raw material is contacted with this acid or alkali.
The 7th scheme of this locust provides and adopt following (1)～(5) operation is the method for the steamed and boiled food of feature.
(1) spice is divided into two groups operation down at least.
(the 1st group spice) contain by curry powder, cardamom, clove tree, fennel seeds, faenum graecum, garlic, nutmeg, onion, cumin, turmeric, coriander, bay, capsicum, pepper and cassia bark select more than a kind.
(the 2nd group spice) contain in cumin, cardamom, pepper, coriander, capsicum, anise and the clove tree more than a kind.
(2) raw material to starch-containing, grease and aforementioned 1 group of spice carries out heat treated, obtains the operation that the wheat flour pasta is stuck with paste.
(3) aforementioned pasta stuck with paste added moisture raw material and the 2nd group spice mixes, carry out heat treated as required, the operation of aqueous or paste food.
(4) aforementioned aqueous or paste food packing is enclosed in operation in container.
(5) food to filling sealing in the operation container of aforementioned (4) carries out the operation that cooking disinfection is handled.
The preferred plan that carries out an invention
The 1st group the material that contains starch used in the present invention the 1st and the 2nd scheme and grease, be to be used to produce oil the material of batter, can enumerate starch itself such as wheat flour starch, cornstarch, farina as the starch of usefulness here, certainly, the cereal etc. that contains starch such as general wheat flour can be used to the batter that produces oil.And grease can be enumerated the various greases of lard, butter, butter, plant wet goods.Here the 1st group material as starch-containing and grease can also contain spice.So-called pasta is stuck with paste in this specification, is meant the food that the material of starch that contains wheat flour etc. and grease is carried out heat treated and obtain.
Again, moisture, the 2nd group material of carbohydrate and peptide mainly is used to modulate mobile seasoning material.Here the water of usefulness can be enumerated the water of running water etc., the various extraction aqueous solution, seasoning water solution etc.As carbohydrate, can enumerate one or more mixture such as sucrose, fructose, glucose, contain the various fruit pastes of these sugar etc. certainly in addition.Can enumerate the simple substance or the mixture of various peptides as peptide, comprise the protein hydrolysate that contains these certainly.Wherein, as peptide, preferably by the original composition of selecting in yeast extract, protolysate and the meat extract of the material more than a kind.In the 2nd group material of moisture, carbohydrate and peptide, can also contain various vegetables, preferably contain onion, wherein preferably contain the onion of 20～70 quality %.Again, as the 2nd group material, preferably pH is 4.2～5.5, preferably contains peptide 0.1～8 quality %.The 2nd group the material that the present invention uses provides complete local flavors such as delicate flavour, sweet taste, saline taste, promptly has the material of the excellent local flavor of delicate fragrance, fresh and tender delicate flavour.
The present invention is by being divided into such material specific two groups, the method that heats respectively, and the local flavor that might suitably draw both can make the steamed and boiled food that produces various local flavors.When the 2nd group material when the 1st group material heats, the viscosity increased that starch causes, the 2nd group of material heating is inhomogeneous, local flavor must not be given full play to.
The 3rd group of material contain from salt, amino acids flavoring, vegetable and fruit raw material, dairy milk starting material and spice select more than a kind, preferably contain vegetable and fruit raw material, dairy milk starting material, spice.Can enumerate sodium glutamate, milk powder as amino acids flavoring and dairy milk starting material.Can use catsup, apple jam, fruit acid thick chilli sauce, vegetable extract etc. as the vegetable and fruit raw material.In addition, also available these mixture.The 3rd group material is because contain because the material of fragrant ageusia and local flavor is lost in heating easily, though in advance the 1st group of material and the 2nd group of material are separated, but after the 1st group of material and the 2nd group of material preheated, add the 3rd group of material therein again, by preheating or heat again, can obtain the fused mutually steamed and boiled food of coordinating of local flavor of various materials.
The present invention preferably under the temperature more than 110 ℃ the material to the 1st group carry out heat treated, the temperature that preferably is heated to the 1st group of material reaches 110～140 ℃.The heat treated time is 3～120 minutes.Such the 1st group material by under grease coexistence starch such as wheat flour being carried out heat treated, is removed starch such as wheat flour and is carried out heat treated, removes the fishy smell of starch such as wheat flour, can give peculiar roasting fragrant breeze flavor.
The 2nd group of material heating handled, preferably under the temperature more than 95 ℃, carried out, preferably under 95～105 ℃ temperature, carry out.The heat treated time can be 20～120 minutes, preferably about 30～100 minutes.
The present invention, like this 1st group of material and the 2nd group of material are carried out heat treated respectively after, again these mixing, or add the 3rd group of material in these again and mix, make aqueous or paste food.Here, can adopt common mixing arrangement to mix.At this moment, can heat, also can utilize the waste heat of the 1st group and the 2nd group material.During heating, the temperature of mixture will reach 80～100 ℃, when the temperature of mixture reaches 80～100 ℃, can keep the regular hour under this temperature.Retention time is about 5～30 minutes.
Secondly, the present invention is resulting aqueous or paste food, and the garnishes filling of usefulness is sealed in and carries out the cooking disinfection processing in the container as required.
The 1st group of using of the present invention's the 3rd scheme and the 2nd group of material are the 2nd group and the 3rd group of corresponding materials of material using with the present invention's the 2nd scheme respectively, can directly use the material and the condition that illustrate in the present invention's the 2nd scheme.
The 4th scheme of the present invention is the 1st group of material heating facture of using about the 2nd group of material, the 3rd scheme of the present invention that the of the present invention the 1st and the 2nd scheme is used.Details is as follows, but these also are applicable to the 1st～the 3rd scheme of the present invention.Here, in the 4th scheme, endure under the defined terms stewed, can provide have sweet taste, flavoring that saline taste is coordinated local flavor.
In the 4th scheme, can add water individually, or, preferably use the original water of onion silk (piece) with the onion silk original water of raw material such as (pieces) as the water raw material.Here onion stripping and slicing, for example, the available big or small thing that is cut into 5～30mm square or with colloid mill or the levigate onion of general roller.Water raw material among the present invention is a benchmark with the quality of handled material, preferably contains the water of 65～90 quality % in the Available Material, is more preferably the water that contains 70～85 quality %.
In addition, as carbohydrate, can use for example granulated sugar, glucose, honey, fructose etc.In addition also can be above-mentioned broken onion as candy raw material.Can also be with these mixture.Saccharide raw material among the present invention is a benchmark with the quality of handled material, can use and contain 3～30 quality % in the material, is more preferably the material of 6～27 quality % carbohydrates.
In addition, can improve two ratios of above-mentioned water raw material and saccharide raw material among the present invention with above-mentioned broken onion.Onion is a benchmark with the quality of handled material, preferably uses 20～70 quality, is more preferably 30～65 quality %.
In addition,, for example can use yeast extract, protolysate, poultry meat extract etc., or, preferably use yeast extract with these mixture as the peptide raw material.Peptide content is a benchmark with the quality of handled raw material, and for example 0.1～0.8 quality % preferably is more preferably 1～7 quality %.
The present invention can use the vegetable and fruit raw material in previous materials, for example catsup, apple jam, fruit acid thick chilli sauce, vegetable extract etc. can also be with these mixtures.When using the vegetable and fruit raw material, be benchmark, for example, preferably contain 1～35 quality %, be more preferably 1～30 quality % with the quality of handled raw material.
In addition, the present invention also can use acid material in previous materials.As acid material, for example can use citric acid, malic acid etc., preferably use citric acid.Among the present invention, use the pH of the flavoring of vegetable and fruit raw material or acid material production, preferably adjust to 4.2～5.5, be more preferably 4.5～5.3.When using acid material, the benchmark with the quality of handled raw material for example, preferably contains 0.005～0.2 quality %, is more preferably 0.01～0.1 quality %.
In addition, the present invention also can use peptide, vegetables.The mixture of fruit raw material material and acid material combination.Its amount of the mixture.For example, be benchmark with the quality of handled material, preferably use 4～40 quality %, be more preferably 5～35 quality %.
In addition, the present invention also can suitably contain other any composition.As so any composition, can enumerate, for example garlic, ginger, peanut butter, soy sauce etc.These however influence effect of the present invention.Promptly food is provided in the scope of coordinating the local flavor effect and all can use.
Below, the 5th scheme of the present invention is described.This method is not make the rotten method of delicate flavour composition from the effective taking-up of raw meat, can use the meat softness again.As the raw meat of usefulness here, can enumerate various fresh meats such as pork, beef, chicken, frozen meat, the meat that thaws etc.Be immersed in the carboxylic acid sodium aqueous solution or the animal protein solution by this meat in advance, make and contain in the raw meat in carboxylic acid sodium or the animal protein solution, make and contain carboxylic acid sodium or animal protein in the raw meat, perhaps the limit is boiled and is handled the limit and make to contain in the raw meat and complete sour sodium or animal protein.Can enumerate the mixture more than a kind or 2 kinds of the sodium salt of citric acid, lactic acid, tartaric acid, malic acid, acetic acid, gluconic acid etc., preferably natrium citricum as the carboxylic acid sodium of usefulness here.At this moment, preferably with citric acid outside salt, for example sodium chloride, calcium chloride etc. and use.Again, animal protein can be enumerated gelatin, albumin, casein etc.
As the carboxylic acid sodium aqueous solution and animal protein solution, preferably use 0.1～10 quality % aqueous solution of carboxylic acid sodium and 0.05～1 quality % aqueous solution of animal protein.Per 100 mass parts raw meats use these aqueous solution 100～500 mass parts, can be in this aqueous solution of 10～70 ℃ of temperature pre-preg 15 minutes～16 hours.
The present invention, per 100 mass parts raw meats can boil and handle 1～30 minute under 70～100 ℃ temperature with 100～500 mass parts water.
After boiling processing, with general method separate raw materials meat and liquid component, again because of removing the delicate flavour that liquid behind lye and/or the oil content contains meat from the liquid component that is separated, carry out heat treated in the amyloid raw material so it is added to, obtain liquid or paste food.Here, as amyloid raw material, can enumerate the 1st group material in the of the present invention the 1st and the 2nd scheme.Therefore, preferably the liquid that contains this meat delicate flavour is used as the water in the 2nd group of material in the of the present invention the 1st and the 2nd scheme.
The 6th scheme of the present invention, not only available meat, fish and shellfish and greengrocery also can be used as object and use.When if the present invention adopts the neat of animal of shellfish, meat, especially beef etc. of fish and shellfish, especially bivalve (clam), spiral shell etc., can obtain excellent mouthfeel, the effect that water-retaining property (the water-retaining property height has the mouthfeel of succulence), food flavor improve.The 6th scheme is contacting the pH territory that reaches necessity when handling by the effect of acid or alkali and cushion, and, during by contact processing and even maintenance, because can make raw material equilibrate to suitable pH value, so can keep the quality of raw material.
As the acid or the alkali of usefulness here, for example food additives that use in the available food and as any of raw material approval.As acid, can use citric acid, lactic acid, tartaric acid, phosphoric acid, malic acid, acetic acid, gluconic acid.As alkali natrium citricum, sodium acid carbonate, sodium phosphate, sodium glutamate are arranged.But be thought of as from the sense of food and the food flavor quality that improve the object raw material.Above-mentioned acid or alkali can at random be used in combination.In addition, can be used as pH cushion described later sometimes uses.Above-mentioned acid or alkali certainly use the natural goods of vinegar, fruit juice etc.Acid or the alkali aqueous solution that contains these.
So-called cushion is the material that has the pH cushioning effect with above-mentioned acid or alkali coexistence the time.Specifically, be to use in containing acids water, flood, when the baste class of the shellfish of heat treated modulation is carried out heat treated with raw mix, making pH is 5.0～7.0 condition, during preservation after heating, acid dissolves into the baste from the clam son, the pH of baste is not less than 5.0 when mixing with this acids and other raw materials, and by the pH cushioning effect, the pH of baste carries out the used material of equilibrating between 5.0～7.0.That is, be and acid or alkali conjugation, by the character that keeps ionization equilibrium, the material of this pH stabilisation.And cushion comprises and when coexistence acid, contains the acid of the weak base that makes sour side pH stabilisation, or when coexisting with alkali, contains the alkali of the weak acid that makes alkali side pH stabilisation.
Cushion is so long as have the material of such effect and all can use arbitrarily.But preferably the salt of the acid of Shi Yonging and/or with employed when coexistence acid, contain the acid of the weak base that makes sour side pH stabilisation, the conjugate acid of the alkali that uses and/or when coexisting with the alkali of use contains the alkali of the weak acid that makes alkali side pH stabilisation.
Table 1
| Acid | Cushion |
| Citric acid lactic acid tartaric acid phosphoric acid malic acid acetic acid | The natrium citricum sodium lactate, paddy ammonia potassium sodium tartrate, potassium tartrate sodium phosphate natrium malicum sodium acetate |
| Alkali | Cushion |
| Natrium citricum sodium acid carbonate sodium phosphate | Citric acid natrium citricum, sodium glutamate phosphoric acid |
Handle as contact that the object raw material is contacted with acid or alkali, can enumerate an object raw material and be immersed in the pH cushioning liquid or and mix, to the spray processing of this solution of raw material with it.Comprise also object raw material and pH cushioning liquid are sealed in the form of preserving in the container that contact is handled and can be carried out under heating.Here, contact processing after, the object raw material is mixed with pH cushioning liquid and/or other raw material when preserving, use the shellfish modulation baste of handling with acids, preserve behind the pasteurization.
More particularly, at the object raw material, when esp meat contacts with pH cushioning liquid, make the effect of pH cushion.Especially when contact is handled, when handling with the acid contact, the pH value of pH cushioning liquid, for example 3.0～4.5, preferably 3.8～4.2, during with alkali contact processing, the pH value preferably makes it equilibrating under 6.8～7.2 the condition 6.5～8.0.And the acid content of the pH cushioning liquid of acid contact processing usefulness can be 0.1～3.0 quality % and cushion content can be 0.1～5.0 quality %.On the other hand, to can be the content of 0.1～5.0 quality % and pH value cushion be 0.1～5.0 quality % to the alkali contact alkali content of handling the pH cushioning liquid of usefulness.As the most handy lactic acid of acid, tartaric acid, citric acid, as the most handy sodium lactate of cushion, sodium tartrate, the natrium citricum that wherein mix, as the most handy sodium acid carbonate of alkali, the most handy natrium citricum of cushion, the sodium glutamate of Hun Heing therein.The usage ratio of the object raw material and the aqueous solution is pressed mass ratio, is 1 with respect to the former, and the latter is more than 1.
In addition, also can contact processing, for example, contact processing, then become fish and shellfish, the softening effective means of handling of meat, be specially adapted to meat with boiling to handle by adopting boiling of pH cushioning liquid to handle.Boil preferably 80～100 ℃ of the conditions of processing, be more preferably 90～100 ℃, boiled 1～300 minute, be more preferably 60～100 minutes.
And, in boiling the pH cushioning liquid of handling usefulness, also can add the carbohydrate of salt, sucrose, trehalose etc., these sugared content can be 1～50 quality %, are fit to carry out softening processing of meat of fish and shellfish, meat.
By above processing, do not damage the quality of object raw material and might make acid or alkali effect, behind the water conservation that meat is softening when especially fish and shellfish, meat being handled by contact, have and keep the effect of food flavor very good.
The present invention can also make object raw material (for example clam son) contact with acid or alkali to carry out preliminary treatment in advance.As preliminary treatment, for example can enumerate and containing alkali, the pH value is 7.5～9, is more preferably in 8.0～8.6 the aqueous solution to flood.The alkali content of the aqueous solution can be 0.1～6.0 quality %.As the most handy natrium citricum of alkali, sodium acid carbonate, sodium phosphate.The usage ratio of the object raw material and the aqueous solution is pressed mass ratio, and the former is 1, and the latter is preferably 1～5.This pretreated object with after the pH cushioning liquid that contains acid or contain alkali contacts processing, is being worked just to keep alive when preserving the pH balance of raw material in will contact handling and even preserve with this cushioning liquid and/or other raw material.
Handle as contact, for example, can adopt as above-mentioned carry out preliminary treatment after, the raw material of removing the aqueous solution and the pH cushioning liquid that contains acid are sealed in the container, can heat (sterilization) processing as required, after this processing, preserve.At this moment, make the pH of pH cushioning liquid, for example 3.8～4.4, preferably equilibrating under 3.9～4.2 conditions when heating and preservation, for example 3.8～6.4, is more preferably equilibrating under 3.9～6.2 conditions when heating.In addition, the acid content of pH cushioning liquid is 0.01～2.0 quality %, 0.1～0.8 quality % preferably, and the content of cushion is 0.01～5.0 quality %, preferably 0.1～0.8 quality %.Can use natrium citricum, sodium phosphate, sodium acetate as the cushion that mixes in the most handy citric acid of acid, phosphoric acid, acetic acid, the acid.The usage ratio of the object raw material and the aqueous solution is pressed mass ratio, and the former is 1, and the latter is preferably 0.4～2.
Even, also in above-mentioned pH cushioning liquid, adding salt, sucrose, marine alga carbohydrate etc., the content of these carbohydrates can be 0.5～4 quality %, is preferred when being used for the softening processing of fish and shellfish, interior class.
When carrying out above-mentioned heat treated, for example can under being 25～30 condition, 120～125 ℃, 30～60 minutes, FO value carry out.That is, adopt raw material to mix and heat, can obtain germicidal efficiency efficiently under the condition more slowly with the cushioning liquid that contains acid.
Above processing to fish and shellfish, is especially carried out preliminary treatment to shellfish, meat, softening meat, then with heat (sterilization) under the sour state of contact when handling, have the raising germicidal efficiency, not making simultaneously the meat sclerosis, keep the effect of food flavor, is effective especially.
Below, the 7th scheme of the present invention described.Spice is divided into above-mentioned two groups, adds to respectively in each operation of producing steamed and boiled (foods packed in carton containers) food.When especially the 1st group spice heats with starch and grease, can give the fragrance of holding, but because overheated in the sterilization processing, some loses original natural fragrance easily.Therefore, different with the 1st group spice, spice and the usefulness of the spice that loses fragrance easily, adopt this method can obtain having the original fragrance of spice, and draw the steamed and boiled food of peculiar fragrance as the 2nd group.
In two groups of above-mentioned spices, as the 1st group spice, preferably curry powder, cardamom are as the 2nd group spice preferably cumin, coriander, capsicum, anise, pepper.
As the starch and the raw material of grease, preferably the 1st group the material in the present invention the 1st and the 2nd scheme that contain in the operation of the present invention (2).Again, as the raw material that contains water in the operation of the present invention (3), the 2nd group material in the preferably of the present invention the 1st and the 2nd scheme.
Here, in operation of the present invention (3), preferably under 80～100 ℃ condition, carry out heat treated, make aqueous or paste food.Handle and preferably make mixture temperature reach 80～100 ℃.Thus, can make the 2nd group of contained enzyme deactivation of spice.The local flavor and the rerum natura that can present the aqueous or paste food of gained rightly.Again, preferably the water of the resulting aqueous solution of operation (3) in the present invention's the 5th scheme as usefulness is here used, the isolated raw meat filling in liquid component from the 5th scheme of the present invention of the aqueous or paste food of (3) operation gained is sealed in the container, carries out cooking disinfection then and handle.
As the aqueous or paste food that the present invention relates in the 1st～the 7th scheme, can enumerate, for example the viscosity under 60 ℃ is meat soup, the baste of 10～6000cp.As garnishes, can enumerate fish and shellfish that meat that the present invention's the 5th scheme makes and the 6th scheme make, vegetables etc. again.Again, it is preferred to enumerate the container of steamed and boiled usefulness of retort pouch etc. as these container of material of filling.Condition as the cooking disinfection processing.Preferably carry out under 120～125 ℃, making the FO value is 4～30.
The present invention realizes in this wise, can produce steamed and boiled foods such as garnished curry, diced beef, shredded meat, demiglace baste, stew.
According to the present invention, can produce complete local flavors such as having delicate flavour, sweet taste, saline taste, promptly have the steamed and boiled food of the delicious excellent local flavor of delicate fragrance.For example, steamed and boiled foods such as garnished curry, diced beef, stew.Also can produce the thick flavor of spice, the fragrance of well drawing spice simultaneously, the also soft steamed and boiled food of garnishes.
According to the present invention, can provide and preferably to produce the mobile flavoring that such steamed and boiled food uses, and be used for the dirty modulator approach of the added garnishes of steamed and boiled food again.
The specific embodiment
Below, with embodiment the present invention is described.
Embodiment 1
(1) production of wheat flour pasta paste
6 portions of wheat flours, 1 part of lard and 4 parts of butter are added to have stir among the heating kettle A that trembles leaf, limit rotation paddle (revolution: 30rpm), the limit begins heating, heat and made temperature reach 130 ℃ in 30～40 minutes, when reaching 130 ℃, add 2 portions of curry powders again, the temperature that adding owing to this curry powder is reduced reaches 125 ℃, when reaching 125 ℃, stop the heating of heating kettle A, with waste heat 115～125 ℃ temperature was kept 5 minutes.Then, temperature is cooled to below 90 ℃, makes the wheat flour pasta and stick with paste.
(2) production of roasting Stir Vegetable
With onion peeling, clean, be cut into the square of about 20mm with dicer, 2 parts of 15 parts of onion pieces that cut, greases (lard, butter, butter), 1 part of meat extract, 1 part of protolysate, 6 parts in 1 part of apple butter and water are added among the heating kettle B that has paddle.(revolution: 30rpm), the limit begins heating to limit rotation paddle, makes temperature reach 95 ℃, stewes under 95～100 ℃ condition and boils 40 minutes, makes roasting cooking.The moisture that should bake Stir Vegetable is 78.5 quality %, and sugared content is 8.3 quality %, and peptide content is 3.5 quality %, and its pH is 5.0.
(3) production of garnishes (beef)
Beef is cut into the piece of about 30mm * 30mm * 7mm with dicer, the meat that cuts is put in the screen cloth cage, dipping is 30 minutes in 1 quality % sodium citrate aqueous solution (25 ℃), this aqueous solution is heated to 95 ℃, kept 20 minutes at 95 ℃, after boiling processing, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.On the other hand, reclaim the above-mentioned aqueous solution and exist in the basin, preserve down at 70 ℃.Store after 1 hour, float the original oily raw meat of beef on the surface of this aqueous solution, and accumulate the original lye of beef in the bottom.
(4) production of garnishes (vegetables)
Carrot is removed the peel, cleans, is cut into dicer the square of about 15mm.
Peeling potatoes, clean, be cut into the square of about 15mm with dicer.
(5) production of curry sauce
1. the wheat flour pasta in the heating kettle A is stuck with paste, by having the pipeline of pump, deliver among another heating kettle C that has paddle.
2. then, 0.2 part of dairy milk starting material, 2 portions of granulated sugar, 1 portion of salt, 1 part of sodium glutamate, 1 portion of catsup and 42.5 parts of water are added among the above-mentioned heating kettle C.
3. again the baking vegetables in the heating kettle B,, deliver among the above-mentioned heating kettle C by having the pipeline of pump.
4. then, 10 parts of central aqueous solution that exist of above-mentioned basin,, deliver among the above-mentioned heating kettle C by having the pipeline of pump.
5. then, also the paddle of limit rotation heating kettle C (revolution: 20rpm), the limit begins heating, make temperature reach 95 ℃, when temperature reaches 95 ℃, stop the heating of heating kettle C, again 0.1 part of cumin powder of state's response, 0.1 part of coriander powder, 0.1 portion of chilli powder and 3 parts of mixtures that water is formed.Rotation paddle in limit also makes temperature keep 10 minutes at 90～95 ℃, makes curry sauce.
(6) production of foods packed in carton containers curry
By having the pipeline of pump, curry sauce in the above-mentioned heating kettle C is chosen filling machine, by filling machine the 160g baste that temperature remains on more than 70 ℃ is filled in the retort pouch, 10g carrot, 25g potato and the 5g beef as garnishes is advanced in filling simultaneously, with this retort pouch sealing, handled 20 minutes 122 ℃ of boilings, make the packed foods packed in carton containers curry of boiling (FO value 8).
(7) quality of foods packed in carton containers curry
1. this curry sauce, the aromatic flavour of spice is well drawn the fragrance of spice simultaneously.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender delicate flavour.And has a pure beef delicate flavour.
3. this curry sauce, its dairy milk starting material and turn over the excellent flavor of ketchup etc.
Embodiment 2
Except that producing the garnishes (beef) with method shown in following, other are with the same packed foods packed in carton containers curry of production boiling of embodiment 1.
Beef is cut into the piece of 30mm * 30mm * 7mm with dicer, the beef that cuts is put in the sieve cage, in containing the aqueous solution (60 ℃) of 0.3 quality % natrium citricum, 1.0 quality % sodium chloride, soaked 60 minutes, this aqueous solution is heated to 95 ℃, boil processing after 20 minutes at 95 ℃, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.On the other hand, reclaim the above-mentioned aqueous solution and be stored in the basin, after 1 hour, float the original grease of beef on this aqueous solution surface, and the original lye of beef is accumulated in the bottom 70 ℃ of storages.
The quality of gained foods packed in carton containers curry is as follows:
1. this curry sauce, the aromatic flavour of spice is drawn the fragrance of spice simultaneously well.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender local flavor.In addition, has pure beef delicate flavour.
3. this curry sauce, the excellent flavor of its dairy milk starting material and catsup etc.
Embodiment 3
Except the production of garnish food with method shown in following (beef), other are with the same packed foods packed in carton containers curry of production boiling of embodiment 1.
The production of garnishes (beef)
Beef is cut into the piece of 30mm * 30mm * 7mm with dicer, the beef that cuts is put in the sieve cage, dipping is 120 minutes in the aqueous solution that contains 0.50 quality % gelatin (25 ℃), this aqueous solution was heated to 95 ℃ of processing after 20 minutes, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.Another side reclaims above-mentioned not solution and exists in the basin, after 1 hour, float the original grease of beef 70 ℃ of storages on the surface of this aqueous solution, and the middle original lye of meat is accumulated in the bottom.
The quality of obtained foods packed in carton containers curry is as follows.
1. this curry sauce, the aromatic flavour of its spice is drawn the fragrance of spice simultaneously well.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender local flavor.And has a pure beef delicate flavour.
3. this curry sauce, the excellent flavor of its dairy milk starting material and catsup etc.
Embodiment 4
Except the production of garnish food with method shown in following (beef), other are with the same packed foods packed in carton containers curry of production boiling of embodiment 1.
The production of garnishes (beef)
Beef is cut into the piece of 30mm * 30mm * 7mm with dicer, 300 parts of beef that cut are put in the sieve cage, in the pH cushioning liquid that contains 1 quality % lactic acid, 0.8 quality % sodium lactate, 5 quality % sucrose 450 parts (25 ℃), flood, this aqueous solution is heated to 90 ℃, boil processing after 10 minutes at 90 ℃, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.On the other hand, reclaim the above-mentioned aqueous solution and exist in the basin, after 1 hour, float the original grease of beef on the surface of this aqueous solution, and accumulate the original lye of beef in the bottom 70 ℃ of storages.
The pH of above-mentioned cushioning liquid is 3.74 before boiling processing, and boiling after the processing is 4.23, boil handle in the middle of, pH changes in 3.74～4.23 scopes.The yield of boiling beef of carrying out above-mentioned processing is 70.2 quality %.
The quality of prepared foods packed in carton containers curry is as follows.
1. this curry sauce, the aromatic flavour of its spice is drawn the fragrance of spice simultaneously well.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender local flavor.And, have pure beef delicate flavour.
3. this curry sauce, the excellent flavor of its dairy milk starting material and catsup etc.
4. beef has succulence and soft sense of food and does not feel the natural flavor of tart flavour.
Embodiment 5
Except the production of garnish food with the method shown in following (beef), other are with the same packed foods packed in carton containers curry of production boiling of embodiment 1.
The production of garnishes (beef)
Beef is cut into the piece of about 30mm * 30mm * 7mm with dicer, 300 parts in the beef that cuts is put in the sieve cage, in the pH cushioning liquid that contains 0.2 quality % sodium acid carbonate, 1 quality % natrium citricum, 2 quality % sodium glutamates, 5 quality % sucrose 450 parts (25 ℃), flood, this aqueous solution is heated to 90 ℃, boil processing after 10 minutes at 90 ℃, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.In addition, reclaim the above-mentioned aqueous solution and exist in the basin, after 1 hour, float the original grease of beef on the surface of this aqueous solution, and the original lye of beef is accumulated in the bottom 70 ℃ of storages.
In addition, the pH of above-mentioned cushioning liquid is 7.79 before boiling processing, and boiling after the processing is 7.16.Boil in the middle of the processing, pH changes in 7.79～7.16 scopes.The rate rate of boiling beef of carrying out above-mentioned processing is 68.9 quality %.
The quality of gained foods packed in carton containers curry is as follows.
1. this curry sauce, the aromatic flavour of its spice is drawn the fragrance of spice simultaneously well.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender local flavor.And has a pure beef delicate flavour.
3. this curry sauce, the excellent flavor of its dairy milk starting material and catsup etc.
4. beef has succulence and soft sense of food and natural local flavor.
Embodiment 6
(1) production of wheat flour pasta paste
5 portions of wheat flours, 3.5 parts of lards and 1.5 parts of butter are added among the heating kettle A that has paddle, and (revolution: 30rpm) limit begins heating to limit rotation paddle, makes temperature reach 130 ℃ with 30～40 minutes.Add 1.5 portions of curry powders when reaching 130 ℃ again, the temperature that the adding owing to curry powder is reduced reaches 125 ℃, when reaching 125 ℃, stops the heating of heating kettle A, with waste heat temperature is kept 5 minutes at 115～125 ℃.Then temperature is cooled to below 90 ℃, makes the wheat flour pasta and stick with paste.
(2) production of baking vegetables
Onion is removed the peel, cleans, be cut into the method for about 20mm with dicer, 24 parts of the onion pieces that cuts, 2 parts of greases (lard, butter, butter), 1 part of sugar, 0.2 part of yeast extract, 1 part of meat extract, 0.5 part of protolysate, 0.5 part of apple jam and water are added to for 12 parts among the heating kettle B that has paddle, (revolution: 20rpm) limit begins heating to limit rotation paddle, make temperature reach 95 ℃, 95～105 ℃ of stewed boiling 40 minutes, make the baking vegetables.The moisture of these baking vegetables is 81.0%, and sugared content is 11.0%, and peptide content is 1.9 quality %, and its pH is 5.2.
(3) production of garnishes (beef)
Beef is cut into the piece of about 30mm * 30mm * 7mm with dicer, the beef that cuts is put in the sieve cage, dipping is 30 minutes in the sodium citrate aqueous solution (25 ℃) of 1 quality %, this aqueous solution is heated to 95 ℃, boil and handle after 20 minutes, from this aqueous solution, pick up the sieve cage, reclaim and boil the beef of handling well.In addition, reclaim the above-mentioned aqueous solution and exist in the basin, 70 ℃ store 1 hour after, float the original grease of beef on the surface of this aqueous solution and the original lye of beef is accumulated in the bottom.
(4) production of garnishes (vegetables)
Carrot is removed the peel, cleans, be cut into the square of about 15mm with dicer.
Peeling potatoes, clean, be cut into the square of about 15mm with dicer.
(5) production of curry sauce
1. the wheat flour pasta powder in the heating kettle A, by having the pipeline of pump, deliver among another heating kettle C that has paddle.
2. then, 0.5 part of dairy milk starting material, 1 part of salt, 0.5 part of sodium glutamate, 1 part of catsup, 1 part of chutney and water are added among the above-mentioned heating kettle C for 34.1 parts.
3. again the baking vegetables in the heating kettle B,, deliver among the above-mentioned heating kettle C by having the pipeline of pump.
4. then, 7 parts of central aqueous solution that exist of above-mentioned basin by having the pipeline of pump, are delivered among the above-mentioned heating kettle C.
5. follow, paddle (the revolution: 20rpm) of limit rotation heating kettle C, the limit begins heating, make temperature reach 95 ℃, when reaching 95 ℃, temperature stops the heating of heating kettle C, drop into 0.1 powder cumin powder and 0.1 portion of cardamom and 2 parts of mixtures that water is formed again, rotation stirring limb in limit keeps 90～95 ℃ temperature 10 minutes, makes curry sauce.
(6) production of foods packed in carton containers curry
The curry sauce in the above-mentioned heating kettle C, deliver to filling machine by the pipeline that has pump, by filling machine the curry sauce that the 160g temperature remains on more than 70 ℃ is filled in the retort pouch, carrot 13g, potato 30g and beef 7g that filling is simultaneously produced as garnishes, with this retort pouch sealing, carry out steamed and boiled processing 122 ℃ conditions, make the packed foods packed in carton containers curry of boiling (the FO value is 8).
The quality of obtained foods packed in carton containers curry is as follows.
1. should curry condiment juice, the aromatic flavour of its spice is drawn the fragrance of spice simultaneously well.
2. this curry sauce has delicate flavour, sweet taste, the complete local flavor of tart flavour, promptly has delicate fragrance, fresh and tender local flavor.
3. this curry sauce, the excellent flavor of its dairy milk starting material and catsup etc.
Claims (5)
1. the production method of a steamed and boiled food is characterized in that adopting the operation of following (1)～(4):
(1) the 1st group of material that contains water, carbohydrate and peptide carried out the operation of heat treated,
(2) will carry out the 1st group of material of aforementioned heat treated, with contain the 2nd group of material of from salt, amino acids flavoring, vegetable and fruit raw material, dairy milk starting material and spice, selecting more than a kind and mix, carry out heat treated as required, make the operation of aqueous or paste food
(3) aforementioned aqueous or paste food, and as required the garnishes filling of usefulness be sealed in operation in the container,
(4) food to filling sealing in aforementioned (3) operation container carries out the operation that cooking disinfection is handled,
Wherein, described peptide is selected from yeast extract, protolysate and meat extract.
2. the production method of the steamed and boiled food of claim 1 record is characterized in that under the temperature more than 95 ℃ the 1st group of material being carried out heat treated.
3. the production method of the steamed and boiled food of claim 1 record, the pH that it is characterized in that the 1st group of material is 4.2～5.5.
4. the production method of the steamed and boiled food of claim 1 record is characterized in that the 1st group of material contains the onion of 20～70 quality %.
5. the production method of the steamed and boiled food of claim 1 record is characterized in that the 1st group of material contains the peptide of 0.1～8 quality %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001041592 | 2001-02-19 | ||
| JP41592/2001 | 2001-02-19 | ||
| JP227272/2001 | 2001-07-27 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011375884A Division CN1243486C (en) | 2001-02-19 | 2001-10-30 | Production process of steamed and cooked food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1714682A CN1714682A (en) | 2006-01-04 |
| CN1327790C true CN1327790C (en) | 2007-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100879490A Expired - Lifetime CN1327790C (en) | 2001-02-19 | 2001-10-30 | Production process of steamed and cooked food |
| CNB2005100879503A Expired - Lifetime CN100364452C (en) | 2001-02-19 | 2001-10-30 | Production process of steamed and cooked food |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100879503A Expired - Lifetime CN100364452C (en) | 2001-02-19 | 2001-10-30 | Production process of steamed and cooked food |
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| Country | Link |
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| CN (2) | CN1327790C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011211934A (en) * | 2010-03-31 | 2011-10-27 | House Foods Corp | Method for producing heat sterilized food |
| CN103098836A (en) * | 2013-02-22 | 2013-05-15 | 苏州天南星生物科技有限公司 | Food containing myristica fragrans |
| CN106889476B (en) * | 2017-03-16 | 2020-08-14 | 山东如康清真食品有限公司 | Beef pretreatment method |
| CN106923229B (en) * | 2017-03-16 | 2020-03-31 | 山东如康清真食品有限公司 | Beef granules and preparation method thereof |
| CN107041515A (en) * | 2017-04-25 | 2017-08-15 | 山东如康清真食品有限公司 | A kind of beef method for salting |
| JP6385609B1 (en) * | 2017-12-07 | 2018-09-05 | ハウス食品株式会社 | Manufacturing method of roux |
| JP2021168645A (en) * | 2020-04-14 | 2021-10-28 | 大和製罐株式会社 | Method and device for producing soup packaged in container |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079365A (en) * | 1992-06-04 | 1993-12-15 | 宋方璘 | The method for fine finishing of the fast dish of packed Chinese style |
| CN1118664A (en) * | 1994-09-15 | 1996-03-20 | 株式会社花正 | Fast food, condiment, effective component of which is obtained from beef/chicken and preparation of same |
| CN1240601A (en) * | 1998-06-25 | 2000-01-12 | 张朝喜 | Instant noodles with bamboo shoot and meat as seasoning |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262894A (en) * | 1999-02-10 | 2000-08-16 | 甘肃临夏州星月清真食品有限责任公司 | Processing method of retort pouch bone-in rabbit meat |
-
2001
- 2001-10-30 CN CNB2005100879490A patent/CN1327790C/en not_active Expired - Lifetime
- 2001-10-30 CN CNB2005100879503A patent/CN100364452C/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079365A (en) * | 1992-06-04 | 1993-12-15 | 宋方璘 | The method for fine finishing of the fast dish of packed Chinese style |
| CN1118664A (en) * | 1994-09-15 | 1996-03-20 | 株式会社花正 | Fast food, condiment, effective component of which is obtained from beef/chicken and preparation of same |
| CN1240601A (en) * | 1998-06-25 | 2000-01-12 | 张朝喜 | Instant noodles with bamboo shoot and meat as seasoning |
Non-Patent Citations (1)
| Title |
|---|
| 酱汁兔肉软罐头的研制 陈秀明，王勤志，肉类工业，第1期 1997 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1714683A (en) | 2006-01-04 |
| CN100364452C (en) | 2008-01-30 |
| CN1714682A (en) | 2006-01-04 |
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