CN102318841A - Tasty jar and tasty technology thereof - Google Patents
Tasty jar and tasty technology thereof Download PDFInfo
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- CN102318841A CN102318841A CN201110227972A CN201110227972A CN102318841A CN 102318841 A CN102318841 A CN 102318841A CN 201110227972 A CN201110227972 A CN 201110227972A CN 201110227972 A CN201110227972 A CN 201110227972A CN 102318841 A CN102318841 A CN 102318841A
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Abstract
The invention relates to a tasty jar and a tasty technology thereof. At present, the raw meat seasoning tasty technology of the meat production enterprises in China mainly dissolves the spice powder and other auxiliary materials into the water, the raw meat and feed liquid are rolled, tasted and seasoned, and then are carried out standing, quickly freezing, packaging and undergone other processes under a vacuum condition. The tasty jar comprises a jar body with supporting feet, wherein a feed port is arranged at the top of the jar body, a feed outlet is arranged at the lower part of one side of the outside of the jar body, a buffering jar is connected with the jar body through a broken empty opening at the top of the jar body, a vacuum pump is connected with the jar body through a vacuum opening at the top of the jar body, and the tasty technology is completed after the feed liquid extraction, raw material selection, seasoning and tasting, quick freezing and packaging. The invention is tasted through standing, the product state is complete, the appearance naturally presents the natural color, and the production link cannot cause degraded products with appearance defects; and the energy consumption of the equipment is reduced by 60%, the invention has a simple structure, is convenient to operate, is beneficial to cleaning, and cannot cause sanitation dead angles, and the product quality is effectively ensured.
Description
Technical field
The present invention relates to field of meat product processing, be specifically related to a kind of tasty jar and tasty technology.
Background technology
The modulation meat products is emerging in recent years meat products, becomes the dining table new lover because of it can provide the taste of multiple uniqueness to supply to burn, to bake, explode, stew etc., and such product adaptation fast pace is lived, and is the changeable New-generation healthy food of taste, eating method.
At present, the raw meat of China meat production enterprise is modulated tasty technology, mainly is after condiment powder and other auxiliary material are dissolved in water, with raw meat and feed liquid under vacuum condition, through leave standstill after the tasty modulation of tumbling, operation such as quick-frozen packing forms.This technology, modulating time is long; At 2-4 hour even longer, tasty inhomogeneous; And because rotation can cause the product article to destroy mutually greatly, what defect rate was high reaches about 15%, has caused great waste; The production process power consumption is big; The equipment output is low, and it is big to take up room.These serious limit the development of raw meat concoction industry.
Summary of the invention
It is high, with short production cycle that the technical problem that the present invention solved provides a kind of percentage of A-class goods simple in structure, tasty,
Tasty effective fast, embody original local flavor of meat and tasty jar fresh and tasty technology.
For solving above-mentioned technical problem, the technical scheme that the present invention takes:
A kind of tasty jar; Its special character is: comprise the tank body that has leg; The top of tank body is provided with charging aperture; One side lower part of tank wall is provided with discharging opening, and broken the eating dishes without rice or wine at the top of surge tank through being arranged on tank body is connected with tank body, and the vacuum port at the top of vavuum pump through being arranged on tank body is connected with tank body.
The top of above-mentioned tank body is provided with Pressure gauge, thermometer.
Be respectively arranged with inlet, leakage fluid dram at top and bottom on the vertical axial at the center of above-mentioned tank body.
The top of above-mentioned tank body is provided with safety valve.
The top of above-mentioned tank body is provided with visor.
The sidewall of above-mentioned tank body is provided with visual windows.
Above-mentioned visual windows be shaped as rectangle, circular or irregularly shaped.
A kind of tasty jar tasty worker's technology, its special character is: described tasty technology realizes through following steps:
(1), feed liquid extracts: choose required spice and batching by the product variety of producing, extract before this with the alcohol alcohol extracting of 50-55 degree 4-10 hour with multi-function extractor, with extracting three times with 8-12 water doubly respectively, extract is mixed, add condiment;
(2), the raw material go-on-go: the fresh or good raw meat go-on-go one by one of thawing, gill, hair, impurity etc. also clean up;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, in jar vacuum pressure reach-0.06--the 1.0Mpa situation under, cool off and pickled 6-60 minute; Pull product then out, pack after draining feed liquid, carry out vacuum seal;
(4), quick-frozen packing: product below storehouse temperature-30 ℃ quick-frozen 8-12 hour reaches the product center temperature to be packaged into-18 ℃ of freezers below-18 ℃ and stores.
All under 0-4 ℃, environment temperature is carried out under 12 ℃ of situation for above-mentioned raw material and feed liquid.
Compared with prior art, beneficial effect of the present invention:
1, leave standstill tastyly, product form is complete, and outward appearance presents true qualities naturally, and production link can not cause the substandard products of outward appearance aspect;
2, the tasty time of modulation by 2-4 hours of traditional tumbling, left standstill 4-12 hour, reduced to 6-60 minutes, fast 20-40 times of speed than tumbling, with short production cycle, class's output improves about 10 times;
3, tasty link, short because of the time, add any additives fast and not, thus show original local flavor of meat and fresh especially, suitable with the salt ratio, to health; Tasty effective fast, original local flavor of embodiment meat and fresh;
4, whole technology is simple and clear, and feed liquid is walked pipeline, and product quality is secure.
5, the equipment power consumption reduces by 60%, and is simple in structure, easy to operate, is beneficial to cleaning, can not cause the corner or spot as yet untouched by a clean-up campaign effectively to guarantee product quality;
6, jar internal pressure, temperature, raw material condition are directly perceived, reduce operate miss.
Description of drawings
Fig. 1 is a structural representation of the present invention;
Fig. 2 is the vertical view of tank body.
The specific embodiment
Below in conjunction with the accompanying drawing and the specific embodiment the present invention is elaborated.
Referring to Fig. 1,2, comprise the tank body 1 that has leg, the top of tank body 1 is provided with charging aperture 2; One side lower part of tank body 1 outer wall is provided with discharging opening 3; The top of surge tank 4 through being arranged on tank body 1 broken eats dishes without rice or wine 10 to be connected with tank body 1, and the vacuum port 6 at the top of vavuum pump 5 through being arranged on tank body 1 is connected with tank body 1, and surge tank 4 is in order to store compressed air; Regulate according to situation in the jar, vavuum pump 5 vacuumizes according to jar internal pressure situation.
The top of above-mentioned tank body 1 is provided with Pressure gauge, thermometer, in order to a pressure and temperature situation of checking that jar is interior, and then adjusts.
Be respectively arranged with inlet 7, leakage fluid dram 8 at top and bottom on the vertical axial at the center of above-mentioned tank body 1; Carrying out the tasty liquid such as extract that add condiment in man-hour gets in the tank body 1 through inlet 7; When needs are made the food of other tastes; Get rid of pot liquid through the leakage fluid dram 8 of bottom and clean a jar interior residue simultaneously, close leakage fluid dram 8 then and pour into new liquid from inlet 7 again again.
The top of above-mentioned tank body 1 is provided with safety valve.
The top of above-mentioned tank body 1 is provided with visor, is used for observing a jar interior situation.
The sidewall of above-mentioned tank body 1 is provided with visual windows 9, is used for observing a jar interior situation.
Above-mentioned visual windows 9 be shaped as rectangle, circular or irregularly shaped.
A kind of tasty jar tasty worker's technology is characterized in that: described tasty technology realizes through following steps:
(1), feed liquid extracts: choose required spice and batching by the product variety of producing, with the multi-function extractor extraction, before this with the alcohol alcohol extracting of 50-55 degree 4-10 hour; Again with extracting three times with 8-12 water doubly respectively; Extract is mixed, add an amount of salt, condiment such as sugar;
(2), the raw material go-on-go: the fresh or good raw meat go-on-go one by one of thawing, gill, hair, impurity etc. also clean up;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, in jar vacuum pressure reach-0.06--the 1.0Mpa situation under, cool off and pickled 6-60 minute; Pull product then out, pack after draining feed liquid, carry out vacuum seal.
(4), quick-frozen packing: product below storehouse temperature-30 ℃ quick-frozen 8-12 hour reaches the product center temperature to be packaged into-18 ℃ of freezers below-18 ℃ and stores.
All under 0-4 ℃, environment temperature is carried out under 12 ℃ of situation for above-mentioned raw material and feed liquid.
Embodiment 1, whole chicken are tasty
(1), feed liquid extracts: choose required spice and batching by required taste, extract with multi-function extractor, before this with the alcohol alcohol extracting of 50 degree 4 hours, respectively with 8 times water extraction three times, after the extract mixing, add an amount of salt, condiment such as sugar again;
(2), the raw material go-on-go: the fresh or good whole chicken raw meat go-on-go one by one of thawing, gill, hair, impurity etc. also clean up;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, vacuum pressure reaches under-0.06 situation in jar, and cooling was pickled 30-50 minute; Pull product then out, pack after draining feed liquid, carry out vacuum seal.
(4), quick-frozen packing: product quick-frozen 10 hours below storehouse temperature-30 ℃, the product center temperature is reached below-18 ℃ packs, go into-18 ℃ of freezers and store.
Embodiment 2, chicken wings are tasty
(1), feed liquid extracts: choose required spice and batching by required taste, extract with multi-function extractor, before this with the alcohol alcohol extracting of 52.5 degree 7 hours, respectively with 10 times water extraction three times, after the extract mixing, add an amount of salt, condiment such as sugar again;
(2), the raw material go-on-go: the fresh or good chicken wings raw meat go-on-go one by one of thawing, remove hair root, feather, impurity etc. also clean up;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, in jar vacuum pressure reach-the 0.53Mpa situation under, cool off and pickled 6-15 minute; Pull product then out, pack after draining feed liquid, carry out vacuum seal.
(4), quick-frozen packing: product quick-frozen 9 hours below storehouse temperature-30 ℃, the product center temperature is reached below-18 ℃ packs, go into-18 ℃ of freezers and store.
Embodiment 3, pork are tasty
(1), feed liquid extracts: choose required spice and batching, extract with multi-function extractor, before this with the alcohol alcohol extracting of 55 degree 10 hours, respectively with 12 times water extraction three times, after the extract mixing, add an amount of salt, condiment such as sugar again;
(2), the raw material go-on-go: the fresh or good pork raw meat go-on-go one by one of thawing, remove hair root, impurity etc. and clean up after, press the order requirements stripping and slicing;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, in jar vacuum pressure reach-the 1.0Mpa situation under, cool off and pickled 30 minutes; Pull product then out, pack after draining feed liquid, carry out vacuum seal.
(4), quick-frozen packing: product quick-frozen 10 hours below storehouse temperature-30 ℃, the product center temperature is reached below-18 ℃ packs, go into-18 ℃ of freezers and store.
Claims (9)
1. one kind tasty jar; It is characterized in that: comprise the tank body (1) that has leg; The top of tank body (1) is provided with charging aperture (2); One side lower part of tank body (1) outer wall is provided with discharging opening (3), and broken the eating dishes without rice or wine (10) at the top of surge tank (4) through being arranged on tank body (1) is connected with tank body (1), and the vacuum port (6) at the top of vavuum pump (5) through being arranged on tank body (1) is connected with tank body (1).
2. according to the described a kind of tasty jar of claim (1), it is characterized in that: the top of described tank body (1) is provided with Pressure gauge, thermometer.
3. a kind of tasty jar according to claim 1 and 2, it is characterized in that: be respectively arranged with inlet (7), leakage fluid dram (8) at top and bottom on the vertical axial at the center of described tank body (1).
4. a kind of tasty jar according to claim 3, it is characterized in that: (1 top is provided with safety valve to described tank body.
5. a kind of tasty jar according to claim 4, it is characterized in that: the top of described tank body (1) is provided with visor.
6. a kind of tasty jar according to claim 5, it is characterized in that: the sidewall of described tank body (1) is provided with visual windows (9).
7. according to claim 6 a kind of tasty jar, it is characterized in that: described visual windows (9) be shaped as rectangle, circular or irregularly shaped.
8. require any described a kind of tasty jar tasty worker's technology according to aforesaid right, it is characterized in that: described tasty technology realizes through following steps:
(1), feed liquid extracts: choose required spice and batching by the product variety of producing, extract before this with the alcohol alcohol extracting of 50-55 degree 4-10 hour with multi-function extractor, with extracting three times with 8-12 water doubly respectively, extract is mixed, add condiment;
(2), the raw material go-on-go: the fresh or good raw meat go-on-go one by one of thawing, gill, hair, impurity etc. also clean up;
(3), modulation is tasty: in proportion acceptable material meat and feed liquid are put into tasty jar, adopt the cold tasty method of negative pressure to pickle, when pickling, in jar vacuum pressure reach-0.06--the 1.0Mpa situation under, cool off and pickled 6-60 minute; Pull product then out, pack after draining feed liquid, carry out vacuum seal;
(4), quick-frozen packing: product below storehouse temperature-30 ℃ quick-frozen 8-12 hour reaches the product center temperature to be packaged into-18 ℃ of freezers below-18 ℃ and stores.
9. a kind of tasty jar tasty worker's technology according to claim 8, it is characterized in that: all under 0-4 ℃, environment temperature is carried out under 12 ℃ of situation for raw material and feed liquid in the described tasty technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110227972A CN102318841A (en) | 2011-08-10 | 2011-08-10 | Tasty jar and tasty technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110227972A CN102318841A (en) | 2011-08-10 | 2011-08-10 | Tasty jar and tasty technology thereof |
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| CN102318841A true CN102318841A (en) | 2012-01-18 |
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| CN201110227972A Pending CN102318841A (en) | 2011-08-10 | 2011-08-10 | Tasty jar and tasty technology thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932237A (en) * | 2014-04-16 | 2014-07-23 | 江西上味世家食品有限公司 | Making method and device of nutrient flavored duck |
| CN104824715A (en) * | 2015-04-15 | 2015-08-12 | 浙江海洋学院 | Sousing and freezing integrated processing apparatus and aquatic product processing method based on sousing and freezing integrated processing apparatus |
| CN106723240A (en) * | 2017-01-06 | 2017-05-31 | 南通双和食品有限公司 | A kind of novel evacuated Jar used for making |
| CN111184184A (en) * | 2020-03-02 | 2020-05-22 | 北京臻味坊食品有限公司 | Sizing and flavoring device for baked oatmeal |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2602614Y (en) * | 2003-02-26 | 2004-02-11 | 胡耀忠 | Food pickling machine |
| CN1636466A (en) * | 2003-12-09 | 2005-07-13 | 李云英 | Series cooked meat products suitable for making Chinese dishes and the production process |
| CN1775087A (en) * | 2005-11-17 | 2006-05-24 | 武汉工业学院 | Vacuum penetration processing method and apparatus |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN201365507Y (en) * | 2008-12-12 | 2009-12-23 | 韦景新 | Meat-curing machine |
-
2011
- 2011-08-10 CN CN201110227972A patent/CN102318841A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2602614Y (en) * | 2003-02-26 | 2004-02-11 | 胡耀忠 | Food pickling machine |
| CN1636466A (en) * | 2003-12-09 | 2005-07-13 | 李云英 | Series cooked meat products suitable for making Chinese dishes and the production process |
| CN1843195A (en) * | 2005-04-10 | 2006-10-11 | 孙英杰 | Liquid spicy seasoning and its production method |
| CN1775087A (en) * | 2005-11-17 | 2006-05-24 | 武汉工业学院 | Vacuum penetration processing method and apparatus |
| CN201365507Y (en) * | 2008-12-12 | 2009-12-23 | 韦景新 | Meat-curing machine |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932237A (en) * | 2014-04-16 | 2014-07-23 | 江西上味世家食品有限公司 | Making method and device of nutrient flavored duck |
| CN103932237B (en) * | 2014-04-16 | 2016-04-13 | 江西上味世家食品有限公司 | The preparation method of nutrition flavor duck and device |
| CN104824715A (en) * | 2015-04-15 | 2015-08-12 | 浙江海洋学院 | Sousing and freezing integrated processing apparatus and aquatic product processing method based on sousing and freezing integrated processing apparatus |
| CN104824715B (en) * | 2015-04-15 | 2021-12-17 | 浙江海洋学院 | Pickling and freezing integrated processing device and aquatic product processing method based on same |
| CN106723240A (en) * | 2017-01-06 | 2017-05-31 | 南通双和食品有限公司 | A kind of novel evacuated Jar used for making |
| CN111184184A (en) * | 2020-03-02 | 2020-05-22 | 北京臻味坊食品有限公司 | Sizing and flavoring device for baked oatmeal |
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Application publication date: 20120118 |