CN103859436A - Sauce marinated product and preparation method thereof - Google Patents
Sauce marinated product and preparation method thereof Download PDFInfo
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- CN103859436A CN103859436A CN201210527702.6A CN201210527702A CN103859436A CN 103859436 A CN103859436 A CN 103859436A CN 201210527702 A CN201210527702 A CN 201210527702A CN 103859436 A CN103859436 A CN 103859436A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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Abstract
The invention relates to the field of cooked food processing and especially relates to a sauce marinated product and a preparation method thereof. The sauce marinated product comprises, by weight, 50-95 parts of boneless sauce marinated meat, 5-50 parts of composite edible glue slurry, 0.5-1 part of table salt, 0.2-1 part of a food antiseptic, 0.005-0.02 parts of food coloring and 0.2-2 parts of a flavoring, and the above raw materials are loaded and sealed. The loaded sauce marinated product has the advantages of high production efficiency, eating convenience, good taste and local flavor, low bad rate and long quality guarantee period.
Description
Technical field
The present invention relates to prepared food manufacture field, particularly, the present invention relates to a kind of sauce spiced and stewed food and preparation method thereof.
Background technology
Sauce spiced and stewed food is the traditional meat products of China, mainly comprise livestock and poultry, aquatic products and byproduct, for example: sauce halogen pig's feet, pig elbow, pork head meat, Pigs Hearts, pork liver, pork tripe, braised chicken, beef, donkey meat etc., it is nutritious, mouthfeel chewiness, with rich flavor, every kind of goods all have the flavor characteristics of oneself, are the delicious food that people like for a long time always; " what is eaten what is mended " in also popular a kind of saying among the people, be therefore not only the elderly and younger generation also show special preference to it.Traditional Cooked Meat Products is in the market share half of the country of whole cooked meat product and present the trend of increase year after year.
Sauce spiced and stewed food still taking bulk goods sale as main, because China's cold chain is unsound, adds the unhygienic of sales environment at present, and these cooked meat products had often just had very large pollution before selling, and had caused harmful effect to the health of human body.Therefore, need to, to the packaging sterilizing of traditional meat, just effectively solve a difficult problem of polluting in sales process.
In China market, the packaging of Traditional Cooked Meat Products is to adopt the compound retort pouch of high temperature at present, is by hand monoblock sauce spiced and stewed food to be packed in vacuum bag specifically, then puts into vacuum packing machine sealing, forms through high temperature sterilization.Packed meat products volume differs in size, and when edible, need cut fritter, is applicable to household consumption, but just seems inconvenient many occasions such as trip, field has dinner, school, hospital are edible.
Packed meat products, due to easily air inlet in sealing line, fold place overlong time back pkt., causes the content germ contamination again of the inside, makes the rotten edibility that loses of meat products.
For using vacuum packaging bag, while packing little grams product, efficiency is very low, usually causes meat products just stale in packaging process.
Packed stewed meat products is to adopt high temperature long-time sterilization, and product has not only lost original delicious food like this, and mouthfeel becomes soft, face, does not get consumer reception.
Summary of the invention
The present inventor proposes and has completed the present invention in order to address the above problem.
The object of this invention is to provide a kind of sauce spiced and stewed food.
Another object of the present invention is to provide a kind of method of preparing above-mentioned sauce spiced and stewed food.
Sauce spiced and stewed food of the present invention, its raw material comprises filling and sealing: without bone sauce halogen meat 50-95 weight portion, composite edible rubber cement 5-50 weight portion, salt 0.5-1 weight portion, food preservative 0.2-1 weight portion, food coloring 0.005-0.02 weight portion, flavoring 0.2-2 weight portion
According to sauce spiced and stewed food of the present invention, preferably, it comprises filling and sealing: without bone sauce halogen meat 50-95 weight portion, composite edible rubber cement 5-50 weight portion, salt 0.5-1 weight portion, food preservative 0.2-1 weight portion, food coloring 0.005-0.02 weight portion, flavoring 0.2-2 weight portion.
According to sauce spiced and stewed food of the present invention, wherein, described is that cooked product field is known without bone sauce stewed meat products without bone sauce halogen meat, the beasts, birds and aquatic products of boning and the byproduct that become through sauce stew in soy sauce, described beasts, birds and aquatic products and byproduct can be, but not limited to pork, pork head meat, pig ear, pork tendon, beef, beef tendon, mutton, chicken, duck or goose.
The preparation of above-mentioned sauce halogen meat can be existing various sauce halogen method.Particularly, Ke Yiwei: fresh feed meat clean after finishing is put into jacketed pan after tumbling or dry-salt, wet salting, or directly the raw material of cleaning after finishing is put into jacketed pan, be equipped with various flavorings and form through big fire and little fiery stew in soy sauce.
According to sauce spiced and stewed food of the present invention, wherein, for keeping tangent plane and the mouthfeel of sauce halogen product of the present invention, described without the diced shape of bone sauce halogen meat, strip or sheet.
According to sauce spiced and stewed food of the present invention, wherein, the raw material of described composite edible rubber cement is mixed emulsification and is made through cutting by 0.6wt%-2wt% compound gel, 65wt%-80wt% lean meat, 18wt%-34wt% water.The concrete preparation method of composite edible rubber cement is that first compound gel water suction is then thoroughly emulsified into pulpous state together with lean meat in cutmixer.
According to sauce spiced and stewed food of the present invention, wherein, described compound gel is the edible glue that field of food is conventional, can be, but not limited to one or more in carragheen, gelatin, CMC, konjac glucomannan etc.
According to sauce spiced and stewed food of the present invention, wherein, described lean meat is beasts, birds and aquatic products corresponding with described sauce halogen meat and the lean meat of byproduct, can be, but not limited to the lean meat of pork, pig's head, pig ear, beef, beef tendon, mutton, chicken, duck or goose.Particularly, lean meat described here should be consistent with the animal species of above-mentioned sauce halogen meat meat used, use thin cattle meat as corresponding in spiced beef, and the corresponding use lean chicken of chicken simmered in brown sauce meat etc., the rest may be inferred.
According to sauce spiced and stewed food of the present invention, wherein, described food preservative is the various food preservatives that can be used for cooked product well known in the art, includes but not limited to one or more in sodium lactate, potassium sorbate, sodium Diacetate, nisin, natrium nitrosum, sodium dehydroacetate etc.
According to sauce spiced and stewed food of the present invention, wherein, described food coloring can be the common various edible pigments of food processing field, includes but not limited to one or more in red etc. of chrysanthemum, monascorubin, monascus yellow pigment, temptation.
According to sauce spiced and stewed food of the present invention, wherein, described flavoring is the known flavoring in cooked product field, includes but not limited to several in salt, white sugar, monosodium glutamate, I+G, chickens' extract, essence, spice, soy sauce, composite flavoring.
Preferably, described flavoring is the combination of salt, monosodium glutamate, essence; Or the combination of salt, white sugar, I+G, spice; Or the combination of salt, soy sauce, composite flavoring, white sugar; Or the combination of salt, soy sauce, essence, composite flavoring.
Above-mentioned spice is well known in the art, refers to the condiment of the natural condiments such as Chinese prickly ash, nutmeg, cloves through pulverizing, being hybridly prepared into.
Above-mentioned composite flavoring can be the various composite flavoring for cooked product well known in the art, preferably uses the composite material of spice liquid, 13 perfume (or spice), curry powder or Chinese prickly ash, aniseed, cassia bark, nutmeg etc.
Each raw material of the present invention, auxiliary material all meet relevant national standard.
A method of preparing above-mentioned sauce spiced and stewed food, comprises the following steps:
1) sauce halogen meat is cooled to rapidly to 0-4 DEG C;
2) above-mentioned cooled goods are diced in the room temperature environment below 20 DEG C, slitting or section after refrigeration for subsequent use;
3) mix: by step 2) sauce halogen meat cubelets or bar and composite edible rubber cement and all the other batchings in de-airing mixer, mix, obtain mix;
4) mix is filled in natural or artificial casing with vacuum filling machine, and uses the sealed at both ends or ligation of punched-card machine;
5) the halogen meat products that filling and sealing is good makes finished product through sterilization, cooling, inspection.
Sauce spiced and stewed food is filled to casing the inside by the present invention, adopts the advanced vacuum filling water-tight equipment of checking card, and realized continuously packaging fast, greatly improved production efficiency; This invention has adopted advanced fence aseptic technic, adopts low temperature sterilization, and mouthfeel and taste almost do not change with bulk goods; The convenient generation vacuum leak product denaturalization phenomenon that is difficult for of casing packed and transported; Fillingly can realize littlely of 20 grams, greatly, to 2 kilograms of packagings that wait different sizes, facilitate greatly and consumed and widened sale radius and realm of sale.
The filling sauce spiced and stewed food production efficiency of the present invention is high, all low, long shelf-lifes of good, bad goods rate of instant, taste flavor.
Detailed description of the invention
Embodiment 1
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
75 kilograms of spiced beef, edible rubber cement 25 kilograms of (0.465 kilogram, gelatin, 19 kilograms of thin cattle meats, 5.5 kilograms, water), 0.6 kilogram of salt, anticorrisive agent 0.76 kilogram of (sodium lactate 0.5,0.2 kilogram of sodium dehydroacetate, 0.007 kilogram of potassium sorbate, 0.002 kilogram of natrium nitrosum, 0.05 kilogram of nisin), 0.006 kilogram of monascorubin, 0.8 kilogram of flavoring (0.3 kilogram, soy sauce, 0.2 kilogram of spice liquid, 0.3 kilogram of beef flavor).
Prepare composite edible rubber cement: in above-mentioned raw materials, first with gelatin water suction, then with thin cattle meat, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare spiced beef, comprise the following steps:
1) above-mentioned beef used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up beef, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by beef by block-by-block, and after big fire is boiled, slow fire halogen boils 3 hours, stewing 2 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) beef halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C.
2) above-mentioned cooling good beef is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) beef clod is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 90mm composite nylon film casing, specification is 200 grams;
5) sterilization: bactericidal formula is: 10-60-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling spiced beef product feature of the present embodiment is: protein content 22.2%, moisture is 55%, natrium nitrosum 25mg/kg, and other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of spiced beef section of the present embodiment, color is the distinctive color of traditional spiced beef, and mouthfeel strength road is soft, gives off a strong fragrance pure.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 2
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
60 kilograms of pot-stewed chicken meat, composite edible rubber cement 40 kilograms of (0.4 kilogram of carragheen, 29 kilograms of lean chickens, 10.6 kilograms, water), 0.5 kilogram of salt, anticorrisive agent 0.2 kilogram of (0.007 kilogram of potassium sorbate, 0.19 kilogram of sodium Diacetate, 0.003 kilogram of natrium nitrosum), food coloring 0.005 kilogram of (0.004 kilogram of monascorubin, 0.001 kilogram of monascus yellow pigment), 0.2 kilogram of flavoring (0.1 kilogram of salt, 0.02 kilogram of monosodium glutamate, 0.08 kilogram of chicken essence).
Prepare composite edible rubber cement: in above-mentioned raw materials, first with carragheen water suction, then with lean chicken, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare pot-stewed chicken meat, comprise the following steps:
1) above-mentioned chicken used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up chicken, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by chicken by block-by-block, and after big fire is boiled, slow fire halogen boils 20 minutes, stewing 2 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) chicken halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C;
2) above-mentioned cooling good chicken is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) chicken block is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 60mm composite nylon film casing, specification is 150 grams;
5) sterilization: bactericidal formula is: 10-40-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling pot-stewed chicken meat product of the present embodiment is characterized as: protein content 21.6%, moisture is 61%, natrium nitrosum 28mg/kg, and other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of pot-stewed chicken meat section of the present embodiment, mouthfeel is smooth, and fragrance is the distinctive odor characteristic of braised chicken.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 3
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
75 kilograms of Stewed pork in soy sauce, 25 kilograms of (0.5 kilogram of CMC of composite edible rubber cement, 18 kilograms of lean pork, 6.5 kilograms, water), 0.75 kilogram of salt, 0.6 kilogram of (sodium lactate 0.561 of anticorrisive agent, 0.007 kilogram of potassium sorbate, 0.03 kilogram of nisin, 0.002 kilogram of natrium nitrosum), 0.13 kilogram of (0.1 kilogram of chrysanthemum of food coloring, 0.026 kilogram of monascorubin, lure red 0.004), 1.1 kilograms of (0.8 kilogram of salt of flavoring, 0.2 kilogram of white sugar, 0.02 kilogram of I+G, 0.08 kilogram of spice)
Prepare composite edible rubber cement: in above-mentioned raw materials, first with CMC water suction, then with lean pork, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare Stewed pork in soy sauce, comprise the following steps:
1) above-mentioned pork used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up pork, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by pork by block-by-block, and after big fire is boiled, slow fire halogen boils 1 hour, stewing 3 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) pork halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C;
2) above-mentioned cooling good pork is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) Pork-pieces is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 80mm composite nylon film casing, specification is 200 grams;
5) sterilization: bactericidal formula is: 10-30-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling Stewed pork in soy sauce product feature of the present embodiment is: protein content 22.6%, moisture is 58%, natrium nitrosum 22mg/kg, and other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of Stewed pork in soy sauce section of the present embodiment, color is the distinctive color of traditional Stewed pork in soy sauce, aromatic taste, sauce is aromatic strongly fragrant.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 4
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
80 kilograms of spiced beef, 20 kilograms of (0.4 kilogram of konjac glucomannans of composite edible rubber cement, 16 kilograms of thin cattle meats, 3.6 kilograms, water), 1 kilogram of salt, 1 kilogram of (0.03 kilogram of sodium dehydroacetate of anticorrisive agent, 0.93 kilogram of sodium lactate, 0.007 kilogram of potassium sorbate, 0.03 kilogram of nisin, 0.003 kilogram of natrium nitrosum), 0.02 kilogram of (0.01 kilogram of monascorubin of food coloring, 0.01 kilogram of monascus yellow pigment), 2 kilograms of (0.3 kilogram of salt of flavoring, 0.5 kilogram, soy sauce, 1 kilogram of white sugar, 0.2 kilogram of spice liquid).
Prepare composite edible rubber cement: in above-mentioned raw materials, first with konjac glucomannan water suction, then with thin cattle meat, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare spiced beef, comprise the following steps:
1) above-mentioned beef used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up beef, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by chicken by block-by-block, and after big fire is boiled, slow fire halogen boils 3 hours, stewing 2 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) beef halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C;
2) above-mentioned cooling good beef is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) beef clod is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 90mm composite nylon film casing, specification is 200 grams;
5) sterilization: bactericidal formula is: 10-60-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling spiced beef product feature of the present embodiment is: protein content 23.1%, moisture is 50%, natrium nitrosum 27mg/kg, and other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of spiced beef section of the present embodiment, color is the distinctive color of traditional spiced beef, and mouthfeel strength road is soft, gives off a strong fragrance pure.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 5
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
50 kilograms of spiced beef, 50 kilograms of (1.0 kilograms of konjac glucomannans of composite edible rubber cement, 34 kilograms of thin cattle meats, 15 kilograms, water), 1 kilogram of salt, 1 kilogram of (0.03 kilogram of sodium dehydroacetate of anticorrisive agent, 0.93 kilogram of sodium lactate, 0.007 kilogram of potassium sorbate, 0.03 kilogram of nisin, 0.003 kilogram of natrium nitrosum), 0.02 kilogram of (0.01 kilogram of monascorubin of food coloring, 0.01 kilogram of monascus yellow pigment), 2 kilograms of (0.3 kilogram of salt of flavoring, 0.5 kilogram, soy sauce, 1 kilogram of white sugar, 0.2 kilogram of spice liquid).
Prepare composite edible rubber cement: in above-mentioned raw materials, first with konjac glucomannan water suction, then with thin cattle meat, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare composite edible rubber cement: in above-mentioned raw materials, first with gelatin water suction, then with thin cattle meat, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare spiced beef, comprise the following steps:
1) above-mentioned beef used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up beef, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by beef by block-by-block, and after big fire is boiled, slow fire halogen boils 3 hours, stewing 2 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) beef halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C.
2) above-mentioned cooling good beef is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) beef clod is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 90mm composite nylon film casing, specification is 200 grams;
5) sterilization: bactericidal formula is: 10-60-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling spiced beef product feature of the present embodiment is: protein content 20.5%, moisture is 62%, natrium nitrosum 23.2mg/kg, other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of spiced beef section of the present embodiment, color is the distinctive color of traditional spiced beef, and mouthfeel strength road is soft, gives off a strong fragrance pure.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 6
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
95 kilograms of Stewed pork in soy sauce, 5 kilograms of (0.1 kilogram of CMC of composite edible rubber cement, 3.5 kilograms of lean pork, 1.4 kilograms, water), 0.75 kilogram of salt, 0.6 kilogram of (sodium lactate 0.561 of anticorrisive agent, 0.007 kilogram of potassium sorbate, 0.03 kilogram of nisin, 0.002 kilogram of natrium nitrosum), 0.13 kilogram of (0.1 kilogram of chrysanthemum of food coloring, 0.026 kilogram of monascorubin, lure red 0.004), 1.1 kilograms of (0.8 kilogram of salt of flavoring, 0.2 kilogram of white sugar, 0.02 kilogram of I+G, 0.08 kilogram of spice)
Prepare composite edible rubber cement: in above-mentioned raw materials, first with CMC water suction, then with lean pork, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare Stewed pork in soy sauce, comprise the following steps:
1) above-mentioned pork used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up pork, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by pork by block-by-block, and after big fire is boiled, slow fire halogen boils 1 hour, stewing 3 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) pork halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C;
2) above-mentioned cooling good pork is cut into 1-1.5cm with dicer in the room temperature environment below 20 DEG C
3block;
3) Pork-pieces is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 80mm composite nylon film casing, specification is 200 grams;
5) sterilization: bactericidal formula is: 10-30-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling Stewed pork in soy sauce product feature of the present embodiment is: protein content 31.3%, moisture is 46.6%, natrium nitrosum 19.3mg/kg, other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of Stewed pork in soy sauce section of the present embodiment, color is the distinctive color of traditional Stewed pork in soy sauce, aromatic taste, sauce is aromatic strongly fragrant.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Embodiment 7
Prepare sauce spiced and stewed food of the present invention, raw material consumption is as follows:
60 kilograms of pot-stewed chicken meat, composite edible rubber cement 40 kilograms of (0.4 kilogram of carragheen, 26 kilograms of lean chickens, 13.6 kilograms, water), 0.5 kilogram of salt, anticorrisive agent 0.2 kilogram of (0.007 kilogram of potassium sorbate, 0.19 kilogram of sodium Diacetate, 0.003 kilogram of natrium nitrosum), food coloring 0.005 kilogram of (0.004 kilogram of monascorubin, 0.001 kilogram of monascus yellow pigment), 0.2 kilogram of flavoring (0.1 kilogram of salt, 0.02 kilogram of monosodium glutamate, 0.08 kilogram of chicken essence).
Prepare composite edible rubber cement: in above-mentioned raw materials, first with carragheen water suction, then with lean chicken, together with in cutmixer, be thoroughly emulsified into pulpous state, for subsequent use.
Prepare pot-stewed chicken meat, comprise the following steps:
1) above-mentioned chicken used must have the inspection quality certification, if first freezing raw material wants flowing water to thaw to central temperature 5 degree left and right, the impurity foreign matter such as extravasated blood, hair, lymph on mowing taking-up chicken, cleans twice repeatedly by clean water;
2) in jacketed pan, put into long-used soup, salt, spice bag, big fire boiled, pot put into by chicken by block-by-block, and after big fire is boiled, slow fire halogen boils 20 minutes, stewing 2 hours.
The filling sauce spiced and stewed food production method of the present embodiment mainly comprises the following steps:
1) chicken halogen is put into chilling room after taking the dish out of the pot well and is cooled to 0-4 DEG C;
2) above-mentioned cooling good chicken is cut into 1-3cm with dicer in the room temperature environment below 20 DEG C
3strip;
3) chicken block is put into mixer together with the rubber cement of making, stir while put into remaining batching, be then evacuated to-0.1MPa of vacuum, stirs 10 minutes, and mixture temperature should not exceed 6 degree;
4) use folding filling through 60mm composite nylon film casing, specification is 150 grams;
5) sterilization: bactericidal formula is: 10-40-30 minute/110 degree, pressure is 0.1MPa;
6) cooling 2 hours of flowing water, pulls air-dry labeling out.
The filling pot-stewed chicken meat product of the present embodiment is characterized as: protein content 24.6%, moisture is 58%, natrium nitrosum 26mg/kg, and other food additives all meet GB2760 regulation, bacterium meets the requirement of commercial sterilization, and product has reached the index of GB/T23586-2009 sauce spiced and stewed food requirement completely.
The filling bright and clean compactness of pot-stewed chicken meat section of the present embodiment, mouthfeel is smooth, and fragrance is the distinctive odor characteristic of braised chicken.Product normal temperature is placed 3 months without denaturalization phenomenon after tested.
Comparative example 1
Prepare complex pocket packaging spiced beef
Spiced beef double centner.
Making step:
1) by cooling bulk spiced beef;
2) cooling good spiced beef is cut into 400 grams of size block and packs high temperature composite nylon bag vacuum seal into;
3) use the sterilizing of 10-50-50/121 degree bactericidal formula;
4) flowing water cooling after, air-dry labeling;
5) after chemical examination, meet GB/T23586-2009 sauce spiced and stewed food GB.
Following table 1 is the filling spiced beef of embodiment 1 and the conventional pouch spiced beef of comparative example 1 contrast situation.
The contrast situation of two kinds of spiced beef of table 1
| Contrast index | Filling spiced beef | Packed spiced beef |
| Production efficiency | Highly efficient in productivity | Production efficiency is lower |
| Product specification | Can adjust arbitrarily products of different specifications | Little grams product is difficult for producing |
| Shape of product | Shape specification is uniform | Shape is irregular |
| Mouthfeel | Strength road | Soft, Bu Jing road |
| Eating method | Easy | Inconvenient |
Can find out by above table 1 contrast, filling spiced beef, than packed spiced beef, is all having a clear superiority in aspect production efficiency, product quality and consumption.
Comparative example 2
Prepare complex pocket packaging chicken simmered in brown sauce meat
Chicken simmered in brown sauce meat double centner.
Making step:
1) by cooling chicken simmered in brown sauce meat;
2) pack cooling good chicken simmered in brown sauce meat into high temperature composite nylon bag vacuum seal;
3) use the sterilizing of 10-30-50/121 degree bactericidal formula;
4) flowing water cooling after, air-dry labeling;
5) after chemical examination, meet GB/T23586-2009 sauce spiced and stewed food GB.
Following table 2 is the filling chicken simmered in brown sauce meat of embodiment 2 and the conventional pouch chicken simmered in brown sauce meat of comparative example 2 contrast situation.
The contrast situation of two kinds of chicken simmered in brown sauce meat of table 2
| Contrast index | Filling chicken simmered in brown sauce meat | Packed chicken simmered in brown sauce meat |
| Production efficiency | Production efficiency is high | Lowly |
| Product specification | Can adjust arbitrarily and adapt to market | Be difficult for adjusting |
| Shape of product | Ham sausage shape is liked by young man deeply | The natural piece of chicken |
| Mouthfeel | Smooth, chewiness | Face, soft |
| Eating method | Strip off is instant easy | Pour in dish inconvenient |
Can find out by above table 2 contrast, filling chicken simmered in brown sauce meat, than packed chicken simmered in brown sauce meat, is all having a clear superiority in aspect production efficiency, product quality and consumption.
Comparative example 3
The spiced beef of the spiced beef comparative example 1 of the present invention of embodiment 5 is carried out to contrast test.
Following table 3 is the filling spiced beef of embodiment 5 and the conventional pouch spiced beef of comparative example 1 contrast situation.
The contrast situation of two kinds of spiced beef of table 3
| Contrast index | Filling spiced beef | Packed spiced beef |
| Production efficiency | Highly efficient in productivity | Production efficiency is lower |
| Product specification | Can adjust arbitrarily products of different specifications | Little grams product is difficult for producing |
| Shape of product | Shape specification is uniform | Shape is irregular |
| Mouthfeel | Strength road | Soft, Bu Jing road |
| Eating method | Easy | Inconvenient |
Can find out by above table 3 contrast, filling spiced beef, than packed spiced beef, is all having a clear superiority in aspect production efficiency, product quality and consumption.
Claims (13)
1. a sauce spiced and stewed food, is characterized in that, its raw material comprises filling and sealing: without bone sauce halogen meat 50-95 weight portion, composite edible rubber cement 5-50 weight portion, salt 0.5-1 weight portion, food preservative 0.2-1 weight portion, food coloring 0.005-0.02 weight portion, flavoring 0.2-2 weight portion.
2. sauce spiced and stewed food according to claim 1, it is characterized in that, its raw material comprises filling and sealing: without bone sauce halogen meat 60-80 weight portion, composite edible rubber cement 20-40 weight portion, salt 0.5-1 weight portion, food preservative 0.2-1 weight portion, food coloring 0.005-0.02 weight portion, flavoring 0.2-2 weight portion.
3. sauce spiced and stewed food according to claim 1, is characterized in that, described is the beasts, birds and aquatic products of boning and the byproduct that become through sauce stew in soy sauce without bone sauce halogen meat.
4. sauce spiced and stewed food according to claim 3, is characterized in that, described beasts, birds and aquatic products and byproduct are pork, pork head meat, pig ear, pork tendon, beef, beef tendon, mutton, chicken, duck or goose.
5. sauce spiced and stewed food according to claim 1, is characterized in that, described is fourth, bar or sheet without bone sauce halogen meat.
6. sauce spiced and stewed food according to claim 1, is characterized in that, described composite edible rubber cement is mixed emulsification and made through cutting by 0.6wt%-2wt% compound gel, 65wt%-80wt% lean meat, 18wt%-34wt% water.
7. sauce spiced and stewed food according to claim 6, is characterized in that, described compound gel is one or more in carragheen, gelatin, CMC, konjac glucomannan.
8. according to the sauce spiced and stewed food described in claim 1 or 6, it is characterized in that, described lean meat is beasts, birds and aquatic products corresponding with described sauce halogen meat and the lean meat of byproduct.
9. sauce spiced and stewed food according to claim 8, is characterized in that, the lean meat of described beasts, birds and aquatic products and byproduct is the lean meat of pork, pig's head, pig ear, beef, beef tendon, mutton, chicken, duck or goose.
10. sauce spiced and stewed food according to claim 1, is characterized in that, described flavoring is several in salt, white sugar, monosodium glutamate, I+G, chickens' extract, essence, spice, soy sauce, composite flavoring.
11. sauce spiced and stewed foods according to claim 10, is characterized in that, described flavoring is the combination of salt, monosodium glutamate, essence; Or the combination of salt, white sugar, I+G, spice; Or the combination of salt, soy sauce, composite flavoring, white sugar; Or the combination of salt, soy sauce, essence, composite flavoring.
12. according to the sauce spiced and stewed food described in claim 10 or 11, it is characterized in that, described composite flavoring is the composite material of spice liquid, 13 perfume (or spice), curry powder or Chinese prickly ash, aniseed, cassia bark, nutmeg.
Prepare the method for sauce spiced and stewed food described in claim 1 for 13. 1 kinds, it is characterized in that, comprise the following steps:
1) sauce halogen meat is cooled to rapidly to 0-4 DEG C;
2) above-mentioned cooled goods are diced in the room temperature environment below 20 DEG C, slitting or section after refrigeration for subsequent use;
3) mix: by step 2) sauce halogen meat cubelets, bar or sheet and composite edible rubber cement and all the other batchings in de-airing mixer, mix, obtain mix;
4) mix is filled in natural or artificial casing with vacuum filling machine, and uses the sealed at both ends or ligation of punched-card machine;
5) the halogen meat products that filling and sealing is good makes finished product through sterilization, cooling, inspection.
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| CN201210527702.6A CN103859436A (en) | 2012-12-10 | 2012-12-10 | Sauce marinated product and preparation method thereof |
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| CN106107573A (en) * | 2016-07-31 | 2016-11-16 | 王金翠 | A kind of manufacture method of pot-stewed fowl pig head meat |
| CN106261848A (en) * | 2016-08-30 | 2017-01-04 | 王冬敏 | A kind of Carnis Equi Asini food and secret method thereof |
| CN109393343A (en) * | 2018-12-10 | 2019-03-01 | 湖南侗湘生态农业有限公司 | Sauce halogen pork product production method |
| CN110089690A (en) * | 2019-05-10 | 2019-08-06 | 席益民 | A kind of filling product of dry fruit beetle and its processing method |
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| CN110089690A (en) * | 2019-05-10 | 2019-08-06 | 席益民 | A kind of filling product of dry fruit beetle and its processing method |
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Application publication date: 20140618 |