CN104172265A - Processing method of meat foods - Google Patents
Processing method of meat foods Download PDFInfo
- Publication number
- CN104172265A CN104172265A CN201410431558.5A CN201410431558A CN104172265A CN 104172265 A CN104172265 A CN 104172265A CN 201410431558 A CN201410431558 A CN 201410431558A CN 104172265 A CN104172265 A CN 104172265A
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- China
- Prior art keywords
- meat
- processing method
- raw material
- stew
- meat product
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Classifications
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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
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of meat foods. The processing method sequentially comprises the steps: cleaning, blanching, marinating, baking and roasting, wherein the cleaning is as follows: a meat raw material is placed in a cleaning container, clear water accounting for 2-2.5 times the weight of the meat raw material is added, and air accounting for 10-15 percent by volume of the clear water is introduced from the bottom of the cleaning container in a cleaning process until the meat raw material is cleaned; the baking is as follows: the marinated meat foods are baked in an oven with a temperature of 240-270 DEG C for 6-8min; the roasting is as follows: the baked meat foods are uniformly mixed by using sauce. The meat foods processed by adopting the processing method are brown and crisp in surface, tender inside, complete in appearance, tender without being rotten, rich in taste, and low in energy consumption in a making process.
Description
Technical field
The present invention relates to a kind of processing method of food, particularly relate to a kind of processing method of meat product, belong to food processing technology field.
Background technology
Spiced and stewed food is a kind of traditional food, two kinds of culinary art operations of stew in soy sauce collection heating and seasoning and one, and finished product is ripe direct-edible, has abundant mouthfeel, the features such as pleasant aroma.But marinated food is inside and outside mouthfeel similar often, or the tender rotten or rich strength of chewing.And stew in soy sauce makes all kinds of food materials taste after processing also quite similar for a long time.Therefore constantly pursuing under the background that food variation requires, stew in soy sauce technique newly developed is often set about from the variation of halogen material, and the fragrance of comprehensive different spices adds that the sense of taste such as sweet, peppery, salty changes mouthfeel, does not have much variations in technical process.Also with regard to having caused the meat product of these stew in soy sauces, actual to chew that impression changes be not quite and only the difference on taste.Therefore how to shorten the stew in soy sauce time, reduction food mouthfeel is the problem that needs solution.
Summary of the invention
For the deficiencies in the prior art, the object of this invention is to provide a kind of stew in soy sauce processing method of meat product, solve tradition and take the problem of the meat product mouthfeel similar that stew in soy sauce is main cooking process.
Technical scheme of the present invention is such: a kind of processing method of meat product, comprise successively step: cleaning, blanching, stew in soy sauce, Kao are with baked, described cleaning is that meat raw material is put into clean container, adding weight is the clear water of 2～2.5 times of meat raw materials, and from clean container bottom, pass into and account for the air of clear water volume 10～15% until clean in cleaning process, described baking is that Suo Shu is baked is that meat product after roasting is stirred with baste by the roasting 6～8min in the baking box of 240～270 ℃ of the meat product after stew in soy sauce.
Preferably, keeping temperature during the baked operation of Suo Shu is 90 ℃.
As the present invention, further improve, guarantee the complete of meat product shape, make its more high resilience keep fresh and tender mouthfeel, after described cleaning, meat raw material dewaters, massages before blanching, described dehydration is meat raw material to be put into centrifugal dehydrator dewater, and described massage is 10 by meat raw material, the water that accounts for meat raw material weight 12～14% and condiment after dehydration
-6～10
-5under Pa environment, roll and stir.
Preferably, described stew in soy sauce is that meat raw material after blanching is inserted in the thick gravy that weight is 1.5～2 times of meat raw materials to halogen to finished product.
In order to reduce the use of spices and to obtain enough fragrance, described thick gravy is added after water grinds and is added flavoring to make by spices.
Preferably, the weight ratio of described spices and water is 1 ︰ 10.
Preferably, described spices comprises fennel, cloves, cassia bark, tsaoko, fig and spiceleaf.
Preferably, the weight ratio of described fennel, cloves, cassia bark, tsaoko, fig and spiceleaf is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1.
Preferably, described blanching is meat raw material directly to be put into boiling water be heated to again boil.
Preferably, during described stew in soy sauce, brine temperature remains on 90～100 ℃, and the stew in soy sauce time is 15～45min.
The advantage of technical scheme provided by the present invention is, 1) compare traditional marinated food technique, and after finishing, stew in soy sauce process further increases roasting and baked step, dry epidermis is received in the baking of short time, keep internal moisture here, obtain brown and crisp, the inner fragrant tender effect of appearance, strengthened taste perception; 2) air constantly passing in cleaning process has not only been strengthened the clean effect of meat raw material, even more important makes, because the intervention of air makes meat product constantly rolling in clean container, bubble impact fresh meat deeply tissue make it loose, but still keep the strength of chewing of meat muscle, can reduce stew in soy sauce process time, strengthen finished product mouthfeel; 3) adopt further dehydration massage treatment, make meat raw material recover intrinsic form, keep its shape complete, strengthen the elasticity of meat, reach tender and not rotten effect; 4) adopt grinding spices to obtain thick gravy and substituted original mode that spices is wrapped in to boiling in gauze, more directly obtained the fragrance of spices, make finished product fragrance more strong, reduced and boiled the spent mass energy of thick gravy and spices use amount, the thick gravy that pulverous spices is made simultaneously, can not impact finished product mouthfeel by residual spices chip.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described, but not as a limitation of the invention.
Embodiment 1
Get 100 jin, live fresh pork bone, drop in clean container, to passing into 200 jin of clear water in clean container, meat bone is cleaned, in cleaning process, from clean container bottom, constantly pass into air that total amount is 20L until meat bone is cleaned.Meat bone drops in the boiling water boiling after taking out and draining away the water, and again boils rear taking-up and cleans.
The manufacturing process of thick gravy is, the spices that fennel, cloves, cassia bark, tsaoko, fig and the spiceleaf that is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 by weight ratio forms, add that putting into colloid grinder with the water of spices weight for 10 times grinds pulping, coordinates the flavoring seasonings such as suitable sugar, soy sauce, salt.
Get 150 jin of the thick gravies that prepare in advance and put into pot, add the meat bone after blanching is cleaned, be heated to 90 ℃ of stew in soy sauces and take the dish out of the pot for 45 minutes.Meat bone after stew in soy sauce is put into the baking box of preheating, 240 ℃ of baking 8min, wrap baste after taking-up, continue to be incubated 90 ℃ of acquisition finished product meat bones that stir.
Embodiment 2
Get 100 jin, live fresh pork bone, drop in clean container, to passing into 250 jin of clear water in clean container, meat bone is cleaned, in cleaning process, from clean container bottom, constantly pass into air that total amount is 25L until meat bone is cleaned.Meat bone take out puts into centrifugal dehydrator dehydration remove clean after residual moisture, then put into rolling mixer, add 12 jin of water and suitable condiment as salt, cooking wine etc., 10
-6in Pa subnormal ambient, roll and stir for several times.Then meat bone is dropped in the boiling water boiling, again boil rear taking-up and clean.
The manufacturing process of thick gravy is, the spices that fennel, cloves, cassia bark, tsaoko, fig and the spiceleaf that is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 by weight ratio forms, add that putting into colloid grinder with the water of spices weight for 10 times grinds pulping, coordinates the flavoring seasonings such as suitable sugar, soy sauce, salt.
Get 200 jin of the thick gravies that prepare in advance and put into pot, add the meat bone after blanching is cleaned, be heated to 100 ℃ of stew in soy sauces and take the dish out of the pot for 25 minutes.Meat bone after stew in soy sauce is put into the baking box of preheating, 250 ℃ of baking 8min, wrap baste after taking-up, continue to be incubated 90 ℃ of acquisition finished product meat bones that stir.
Embodiment 3.
Get 100 jin, live fresh pork bone, drop in clean container, to passing into 200 jin of clear water in clean container, meat bone is cleaned, in cleaning process, from clean container bottom, constantly pass into air that total amount is 30L until meat bone is cleaned.Meat bone take out puts into centrifugal dehydrator dehydration remove clean after residual moisture, then put into rolling mixer, add 14 jin of water and suitable condiment as salt, cooking wine etc., 10
-5in Pa subnormal ambient, roll and stir for several times.Then meat bone is dropped in the boiling water boiling, again boil rear taking-up and clean.
The manufacturing process of thick gravy is, the spices that fennel, cloves, cassia bark, tsaoko, fig and the spiceleaf that is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 by weight ratio forms, add that putting into colloid grinder with the water of spices weight for 10 times grinds pulping, coordinates the flavoring seasonings such as suitable sugar, soy sauce, salt.
Get 200 jin of the thick gravies that prepare in advance and put into pot, add the meat bone after blanching is cleaned, be heated to 90 ℃ of stew in soy sauces and take the dish out of the pot for 25 minutes.Meat bone after stew in soy sauce is put into the baking box of preheating, 270 ℃ of baking 6min, wrap baste after taking-up, continue to be incubated 90 ℃ of acquisition finished product meat bones that stir.
Embodiment 4.
Get 100 jin, live fresh pork bone, drop in clean container, to passing into 220 jin of clear water in clean container, meat bone is cleaned, in cleaning process, from clean container bottom, constantly pass into air that total amount is 30L until meat bone is cleaned.Meat bone take out puts into centrifugal dehydrator dehydration remove clean after residual moisture, then put into rolling mixer, add 13 jin of water and suitable condiment as salt, cooking wine etc., 10
-5in Pa subnormal ambient, roll and stir for several times.Then meat bone is dropped in the boiling water boiling, again boil rear taking-up and clean.
The manufacturing process of thick gravy is, the spices that fennel, cloves, cassia bark, tsaoko, fig and the spiceleaf that is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 by weight ratio forms, add that putting into colloid grinder with the water of spices weight for 10 times grinds pulping, coordinates the flavoring seasonings such as suitable sugar, soy sauce, salt.
Get 180 jin of the thick gravies that prepare in advance and put into pot, add the meat bone after blanching is cleaned, be heated to 95 ℃ of stew in soy sauces and take the dish out of the pot for 15 minutes.Meat bone after stew in soy sauce is put into the baking box of preheating, 270 ℃ of baking 7min, wrap baste after taking-up, continue to be incubated 90 ℃ of acquisition finished product meat bones that stir.
Above-described embodiment all be take pork bone and is carried out the processing of process of the present invention as example, and process of the present invention is equally applicable to as meats such as the poultry meats such as chicken, duck and meat, mutton and the flesh of fish, and detailed process is not repeated.
Claims (10)
1. the processing method of a meat product, comprise successively step: cleaning, blanching, stew in soy sauce, Kao are with baked, described cleaning is that meat raw material is put into clean container, adding weight is the clear water of 2～2.5 times of meat raw materials, and from clean container bottom, pass into and account for the air of clear water volume 10～15% until clean in cleaning process, described baking is that Suo Shu is baked is that meat product after roasting is stirred with baste by the roasting 6～8min in the baking box of 240～270 ℃ of the meat product after stew in soy sauce.
2. the stew in soy sauce processing method of meat product according to claim 1, while it is characterized in that the baked operation of: Suo Shu, keeping temperature is 90 ℃.
3. the processing method of meat product according to claim 1, it is characterized in that: after described cleaning, meat raw material dewaters, massages before blanching, described dehydration is meat raw material to be put into centrifugal dehydrator dewater, and described massage is 10 by meat raw material, the water that accounts for meat raw material weight 12～14% and condiment after dehydration
-6～10
-5under Pa environment, roll and stir.
4. the processing method of meat product according to claim 1, is characterized in that: described stew in soy sauce is that meat raw material after blanching is inserted in the thick gravy that weight is 1.5～2 times of meat raw materials to halogen to finished product.
5. the processing method of meat product according to claim 4, is characterized in that: described thick gravy is added after water grinds and added flavoring to make by spices.
6. the processing method of meat product according to claim 5, is characterized in that: the weight ratio of described spices and water is 1 ︰ 10.
7. the processing method of meat product according to claim 5, is characterized in that: described spices comprises fennel, cloves, cassia bark, tsaoko, fig and spiceleaf.
8. the processing method of meat product according to claim 7, is characterized in that: the weight ratio of described fennel, cloves, cassia bark, tsaoko, fig and spiceleaf is 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1 ︰ 1.
9. according to the processing method of the meat product described in any one in claim 1,2,3 and 4, it is characterized in that: described blanching is meat raw material directly to be put into boiling water be heated to again boil.
10. according to the processing method of the meat product described in any one in claim 1,2,3 and 4, it is characterized in that: during described stew in soy sauce, brine temperature remains on 90～100 ℃, and the stew in soy sauce time is 15～45min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410431558.5A CN104172265A (en) | 2014-08-27 | 2014-08-27 | Processing method of meat foods |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410431558.5A CN104172265A (en) | 2014-08-27 | 2014-08-27 | Processing method of meat foods |
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|---|---|
| CN104172265A true CN104172265A (en) | 2014-12-03 |
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| CN201410431558.5A Pending CN104172265A (en) | 2014-08-27 | 2014-08-27 | Processing method of meat foods |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725086A (en) * | 2016-01-21 | 2016-07-06 | 靳贤彬 | Method for making meat food by using macadam |
| CN109567039A (en) * | 2019-01-28 | 2019-04-05 | 刘雪琴 | A kind of processing technology of Chinese yam rabbit meat pine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396136A (en) * | 2008-11-03 | 2009-04-01 | 石狮市日祥海洋食品有限公司 | Preparation method of baked shrimp |
| CN102450622A (en) * | 2010-10-26 | 2012-05-16 | 王连义 | Liquid seasoning |
| CN103099230A (en) * | 2011-11-14 | 2013-05-15 | 宋玉芳 | Dried barbecue chicken and making method thereof |
| CN103549472A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Industrial manufacturing method for duck soup can |
-
2014
- 2014-08-27 CN CN201410431558.5A patent/CN104172265A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396136A (en) * | 2008-11-03 | 2009-04-01 | 石狮市日祥海洋食品有限公司 | Preparation method of baked shrimp |
| CN102450622A (en) * | 2010-10-26 | 2012-05-16 | 王连义 | Liquid seasoning |
| CN103099230A (en) * | 2011-11-14 | 2013-05-15 | 宋玉芳 | Dried barbecue chicken and making method thereof |
| CN103549472A (en) * | 2013-10-30 | 2014-02-05 | 湖北小胡鸭食品有限责任公司 | Industrial manufacturing method for duck soup can |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725086A (en) * | 2016-01-21 | 2016-07-06 | 靳贤彬 | Method for making meat food by using macadam |
| CN109567039A (en) * | 2019-01-28 | 2019-04-05 | 刘雪琴 | A kind of processing technology of Chinese yam rabbit meat pine |
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Application publication date: 20141203 |
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