CN1833516A - Prodn. technique of hot pickled mustard tuber and meat can - Google Patents
Prodn. technique of hot pickled mustard tuber and meat can Download PDFInfo
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- CN1833516A CN1833516A CNA2006100542015A CN200610054201A CN1833516A CN 1833516 A CN1833516 A CN 1833516A CN A2006100542015 A CNA2006100542015 A CN A2006100542015A CN 200610054201 A CN200610054201 A CN 200610054201A CN 1833516 A CN1833516 A CN 1833516A
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Abstract
A technology for preparing the canned pickled mustard tuber-meat includes washing pickled mustard tuber, cutting, immersing in aqueous solution of citric acid, mixing with additives, washing fresh meat, cutting, adding additives and the aqueous solution of citric acid, frying, mixing it with said processed pickled mustard tuber, loading in cans, vacuumizing, sealing and sterilizing.
Description
Technical field
The present invention relates to the manufacture craft of preserved szechuan pickle, particularly the production technology of hot pickled mustard tube canned meat.
Technical background
The hot pickled mustard tube canned meat is the tinned food that people like food, and its production technology is: 1, the hot pickled mustard tube after salt is pickled is cleaned, and---cutting---is cleaned---spice---vacuum dress envelope---sterilization; 2, fresh meat is cleaned---boiling maturation---cutting---spice---vacuum dress envelope---sterilization; 3, the Can container that will install hot pickled mustard tube is integrally welded with the Can container that installs meat, promptly finishes hot pickled mustard tube canned meat processing and fabricating.Above-mentioned technology is being adorned when envelope, is hot pickled mustard tube and meat to be adorned respectively be encapsulated in two Can containers, and then two Can containers are connected as one, and becomes the hot pickled mustard tube canned meat.So hot pickled mustard tube canned meat product in the market all is packaged forms that dish, meat separate, this kind packaged form has increased the production process and the cost of hot pickled mustard tube canned meat, and makes the consumer edible extremely inconvenient.
Adopt this packaged form be since the hot pickled mustard tube canned meat in sterilization process, differing greatly of the sterilization conditions of hot pickled mustard tube and meat causes, because the meat sterilization temperature is 121 ℃, 45～50 minutes time, and the hot pickled mustard tube sterilization temperature is about 100 ℃, 10～15 minutes time, like this, hot pickled mustard tube and meat are contained in the same Can container, when sterilization, if the sterilization conditions by hot pickled mustard tube carries out sterilization, then the bacterium in the meat can not be killed; If carry out sterilization by the sterilization conditions of meat, then hot pickled mustard tube is because temperature is too high, overlong time and quality deliquescing, and the aquatic foods of heavy damage hot pickled mustard tube, tender, crisp, mouthfeel, thus reduce the quality of hot pickled mustard tube canned meat.
At present, also there is the microwave of employing that press for extracting juice, meat are loaded in mixture the method (as " Chinese flavouring " 1998 (6) .-11-14) that the hot pickled mustard tube canned meat in same Can container carries out sterilization, but, it is flexible package canned that this kind microwave sterilization method only is suitable for transparent plastic bag, and the shelf-life of its product only is 3 months.And it is flexible package canned for metal can tinning head and aluminium platinum, owing to when using microwave disinfection, can produce end wave reflection, so do not reach the purpose of sterilization, and in the suitability for industrialized production of can, adopt the method for microwave disinfection will consume a large amount of energy, increased the production cost of hot pickled mustard tube canned meat, so this method does not adopt in the suitability for industrialized production of hot pickled mustard tube canned meat.
Summary of the invention
Technical problem to be solved by this invention provides a kind of production technology of hot pickled mustard tube canned meat, with reality hot pickled mustard tube, meat is loaded in the same Can container, and can not influences the quality of hot pickled mustard tube canned meat.
The production technology of hot pickled mustard tube canned meat of the present invention is:
Hot pickled mustard tube that will be after salt is pickled cleans, after the cutting, put into aqueous citric acid solution and soak, and pulls the back spice out;
After the fresh meat cleaning, being cut into silk (sheet, fourth), spice, and the aqueous citric acid solution frying maturation of adding shredded meat (sheet, fourth) amount 0.5～1.5 ‰;
The shredded meat (sheet, fourth) of frying maturation and the hot pickled mustard tube behind the spice are packed in the Can container into vacuum-pumping and sealing, sterilization.
The described aqueous citric acid solution concentration that is used to soak shredded hot pickled mustard tuber is 0.6～1.5 ‰; The described aqueous citric acid solution concentration that is used for frying shredded meat (sheet, fourth) is 0.6～1 ‰; Described sterilization is to soak in 85～100 ℃ hot water 10～18 minutes.
Interior shredded meat (sheet, the fourth) amount of the Can container of packing into is 20～40% of shredded meat (sheet, fourth) in the Can container and hot pickled mustard tube total amount, and the hot pickled mustard tube amount in the Can container of packing into is 60～80% of interior shredded meat (sheet, fourth) of Can container and a hot pickled mustard tube total amount.
Meat and protein food thereof belong to low acid foods, in the production technology of the present invention, fresh meat is cut into (sheet, a fourth) back adds the aqueous citric acid solution frying, the pH value that can guarantee meat product is in 4.2～5 scopes, thus the temperature of reduction meat product sterilization and its sterilizing time of shortening.
The hot pickled mustard tube canned meat that adopts production technology of the present invention to manufacture, because it is to soak in 85～100 ℃ hot water 10～18 minutes when sterilization, and such sterilization temperature and time can not exert an influence to the quality of hot pickled mustard tube, so can make the hot pickled mustard tube in the hot pickled mustard tube canned meat keep bright fragrant tender crisp mouthfeel, and can not influence the quality of hot pickled mustard tube canned meat.
The hot pickled mustard tube canned meat that adopts production technology of the present invention to manufacture, through 36 ℃ of commercial sterilization checks (testing after being incubated 7～14 days under 36 ℃ the temperature), indexs such as its total plate count, Escherichia coli, salmonella, Shigella, staphylococcus aureus and hemolytic streptococcus all meet the regulation of national GB/T4789-2003.Below be " test results report is single " that Fuling District disease prevention and control center, Chongqing City provides:
Test results report is single
The sample title: the shredded pork and hot pickled mustard greens trade mark: three laugh at
The unit of being examined: Fuling, Chongqing City De Feng Food Co., Ltd sample source: censorship
Sample size: 100g * 6 packet numbers or lot number: 20060220
Adopt (sending) sample unit: Fuling, Chongqing City De Feng Food Co., Ltd
Sample state and packing: solid-state, packed test basis: GB/T4789-2003
Test item: 6 indexs such as total plate count
Assay
| Project | Assay |
| Total plate count (cfu/g) | 10 |
| Escherichia coli (MPN/100g) | ＜30 |
| Salmonella | Do not detect |
| Shigella | Do not detect |
| Staphylococcus aureus | Do not detect |
| Hemolytic streptococcus | Do not detect |
In sum, the hot pickled mustard tube canned meat that adopts production technology of the present invention to produce, utilize 85～100 ℃ cold sterilization, can kill fully with being loaded on interior hot pickled mustard tube of same Can container and the bacterium in the meat, also kept simultaneously the bright fragrant tender crisp mouthfeel of hot pickled mustard tube, thereby realized under the prerequisite that does not influence hot pickled mustard tube canned meat quality, hot pickled mustard tube and the same purpose that is loaded in the same Can container of meat.
Production technology of the present invention has changed the packaged form of existing hot pickled mustard tube canned meat, makes the consumer edible convenient, and the shelf-life of product can reach the long period (flexible package canned is 12 months, and the rigid package can is 24 months); Because existing its operation of production technology is reduced, and its sterilization temperature is minimized when producing, sterilizing time is reduced, and energy savings is more than 30%, so to a certain degree reduced the production cost of hot pickled mustard tube canned meat thus.
The specific embodiment
Embodiment one:
Hot pickled mustard tube that will be after salt is pickled cleans, cut into silk after, put into concentration and be 0.6 ‰ aqueous citric acid solution and soaked 20～40 minutes, pull the back out and evenly admix incense accessory according to required taste;
After fresh meat cleaned, cuts into silk, evenly admix incense accessory, and to add shredded meat amount 0.5 ‰, concentration be 0.6 ‰ aqueous citric acid solution frying maturation according to required taste;
Earlier the shredded meat of frying maturation is packed in the packaging bag of aluminium platinum, reinstall the shredded hot pickled mustard tuber behind the spice, after aluminium platinum packaging bag vacuum-pumping and sealing, in 85～100 ℃ hot water, soak sterilization in 10～18 minutes.
Shredded meat amount in the above-mentioned aluminium platinum packaging bag of packing into is 40% of interior shredded meat of aluminium platinum packaging bag and a shredded hot pickled mustard tuber total amount, and the shredded hot pickled mustard tuber amount in the aluminium platinum packaging bag of packing into is 60% of interior shredded meat of aluminium platinum packaging bag and a shredded hot pickled mustard tuber total amount.
Embodiment two:
Hot pickled mustard tube that will be after salt is pickled cleans, after the cutting in flakes, put into concentration and be 1 ‰ aqueous citric acid solution and soaked 40～60 minutes, pulls the back out and evenly admixes incense accessory according to required taste;
Fresh meat is cleaned, after the cutting in flakes, evenly admixes incense accessory according to required taste, and to add sliced meat amount 1 ‰, concentration be 0.8 ‰ aqueous citric acid solution frying maturation;
Earlier the sliced meat of frying maturation are packed in two layers of composite aluminium-plated packaging bag, reinstall the hot pickled mustard tube sheet behind the spice, after two layers of composite aluminium-plated packaging bag vacuum-pumping and sealing, in 85～100 ℃ hot water, soak sterilization in 10～18 minutes.
Sliced meat amount in the above-mentioned two layers of composite aluminium-plated packaging bag of packing into is 30% of interior sliced meat of two layers of composite aluminium-plated packaging bag and a hot pickled mustard tube sheet total amount, and the hot pickled mustard tube sheet amount in the two layers of composite aluminium-plated packaging bag of packing into is 70% of interior sliced meat of two layers of composite aluminium-plated packaging bag and a hot pickled mustard tube sheet total amount.
Embodiment three:
Hot pickled mustard tube that will be after salt is pickled cleans, cut into particle after, put into concentration and be 1.5 ‰ aqueous citric acid solution and soaked 60～80 minutes, pull the back out and evenly admix incense accessory according to required taste;
Fresh meat is cleaned, after cutting comes of age, evenly admixes incense accessory according to required taste, and to add meat cubelets amount 1.5 ‰, concentration be 1 ‰ aqueous citric acid solution frying maturation;
The iron of earlier the hot pickled mustard tube grain behind the spice being packed into is listened in the jar, reinstalls the meat cubelets of frying maturation, iron is listened jar vacuum-pumping and sealing after, in 85～100 ℃ hot water, soak sterilization in 10～18 minutes.
Meat cubelets amount in the above-mentioned iron of packing into is listened jar be iron listen jar interior meat cubelets and hot pickled mustard tube grain total amount 20%, the iron of packing into listen the interior hot pickled mustard tube grain amount of jar be iron listen jar interior meat cubelets and hot pickled mustard tube grain total amount 80%.
Claims (5)
1, the production technology of hot pickled mustard tube canned meat is characterized in that:
Hot pickled mustard tube that will be after salt is pickled cleans, after the cutting, put into aqueous citric acid solution and soak, and pulls the back spice out;
After the fresh meat cleaning, being cut into silk (sheet, fourth), spice, and the aqueous citric acid solution frying maturation of adding shredded meat (sheet, fourth) amount 0.5～1.5 ‰;
The shredded meat (sheet, fourth) of frying maturation and the hot pickled mustard tube behind the spice are packed in the Can container into vacuum-pumping and sealing, sterilization.
2, the production technology of hot pickled mustard tube canned meat according to claim 1 is characterized in that: the described aqueous citric acid solution concentration that is used to soak shredded hot pickled mustard tuber is 0.6～1.5 ‰.
3, the production technology of hot pickled mustard tube canned meat according to claim 1 is characterized in that: the described aqueous citric acid solution concentration that is used for frying shredded meat (sheet, fourth) is 0.6～1 ‰.
4, the production technology of hot pickled mustard tube canned meat according to claim 1 is characterized in that: described sterilization is to soak in 85～100 ℃ hot water 10～18 minutes.
5, the production technology of hot pickled mustard tube canned meat according to claim 1, it is characterized in that: interior shredded meat (sheet, the fourth) amount of the Can container of packing into is 20～40% of shredded meat (sheet, fourth) in the Can container and hot pickled mustard tube total amount, and the hot pickled mustard tube amount in the Can container of packing into is 60～80% of interior shredded meat (sheet, fourth) of Can container and a hot pickled mustard tube total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100542015A CN100407929C (en) | 2006-04-08 | 2006-04-08 | Prodn. technique of hot pickled mustard tuber and meat can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100542015A CN100407929C (en) | 2006-04-08 | 2006-04-08 | Prodn. technique of hot pickled mustard tuber and meat can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1833516A true CN1833516A (en) | 2006-09-20 |
| CN100407929C CN100407929C (en) | 2008-08-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100542015A Expired - Fee Related CN100407929C (en) | 2006-04-08 | 2006-04-08 | Prodn. technique of hot pickled mustard tuber and meat can |
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| CN (1) | CN100407929C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356884A (en) * | 2011-09-21 | 2012-02-22 | 刘青源 | Production process for canned hot pickled mustard tuber and luncheon meat |
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded pork with salted vegetable or shredded pork with preserved szechuan pickle |
| CN104273553A (en) * | 2014-10-23 | 2015-01-14 | 广西陆川县泓源食品有限公司 | Processing method of Luchuan canned pork |
| CN109123528A (en) * | 2018-08-31 | 2019-01-04 | 安徽老炊食品有限公司 | A kind of processing technology of the pickled vegetable canned beef rich in nutrition |
| CN117397776A (en) * | 2023-12-05 | 2024-01-16 | 西南大学 | Processing method of instant shredded pork with preserved szechuan pickle |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1152414A (en) * | 1996-03-29 | 1997-06-25 | 广西柳州市万德食品厂 | Snail meat sauce for flavouring and making method thereof |
| CN1259856C (en) * | 2002-10-30 | 2006-06-21 | 周德明 | Technique for producing instant pickled mustard tuber |
| CN1321586C (en) * | 2005-08-15 | 2007-06-20 | 重庆市涪陵榨菜（集团）有限公司 | Materials stirring technique for preparing preserved szechuan pickle |
-
2006
- 2006-04-08 CN CNB2006100542015A patent/CN100407929C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded pork with salted vegetable or shredded pork with preserved szechuan pickle |
| CN102475291B (en) * | 2010-11-24 | 2012-12-12 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102356884A (en) * | 2011-09-21 | 2012-02-22 | 刘青源 | Production process for canned hot pickled mustard tuber and luncheon meat |
| CN102356884B (en) * | 2011-09-21 | 2012-12-12 | 刘青源 | Production process for canned hot pickled mustard tuber and luncheon meat |
| CN104273553A (en) * | 2014-10-23 | 2015-01-14 | 广西陆川县泓源食品有限公司 | Processing method of Luchuan canned pork |
| CN109123528A (en) * | 2018-08-31 | 2019-01-04 | 安徽老炊食品有限公司 | A kind of processing technology of the pickled vegetable canned beef rich in nutrition |
| CN117397776A (en) * | 2023-12-05 | 2024-01-16 | 西南大学 | Processing method of instant shredded pork with preserved szechuan pickle |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100407929C (en) | 2008-08-06 |
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Granted publication date: 20080806 Termination date: 20110408 |