CN107467500A - 一种速冻熟制皮蛋瘦肉粥的加工方法 - Google Patents
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Abstract
一种速冻熟制皮蛋瘦肉粥的加工方法,可实现速冻熟制皮蛋瘦肉粥的工业化批量生产。包括以下步骤:1)原料的配备与预处理;2)煮粥;3)包装;4)灭菌;5)速冻;6)装箱入库;7)检验。本发明口感好,按此工艺生产的皮蛋瘦肉粥具有糯米的香糯,又带有猪瘦肉的肉香、皮蛋的鲜滑爽口,入口口感浓稠饱满。本工艺加入生姜进行熬制,相比于传统的皮蛋瘦肉粥,风味更佳独特。
Description
技术领域
本发明涉及烹饪加工技术领域,具体涉及一种速冻熟制皮蛋瘦肉粥的加工方法。
背景技术
皮蛋瘦肉粥是一种广东省的地方传统名小吃之一,采用香米、糯米、猪瘦肉、皮蛋等熬制而成,质地黏稠、口感顺滑、营养丰富。粳米中含有粗纤维分子,有助胃肠蠕动,对胃病、便秘、痔疮等疗效很好。猪精肉含有丰富优质蛋白、必需的脂肪酸、胆固醇较少,能改善缺铁性贫血、具有补肾养血,滋阴润燥的功效,一般人群均可适量食用。松花蛋含多种矿物质,脂肪和总热量相对下降,它能刺激消化器官,增进食欲,促进营养的消化吸收,还有保护血管、提高智商、保护大脑的功能。
将皮蛋瘦肉粥工业化生产为速冻熟制菜肴,开发成营养便捷的产品不仅可以丰富市场粥类产品种类,还能满足市场需求,带来丰厚的经济效益。
发明内容
本发明提出的一种速冻熟制皮蛋瘦肉粥的加工方法,可实现速冻熟制皮蛋瘦肉粥的工业化批量生产。
为实现上述目的,本发明采用了以下技术方案:
一种速冻熟制皮蛋瘦肉粥的加工方法包括以下步骤:
步骤一、原料的配备与预处理:称取香米、白糯米、猪精肉、食粉、食盐、白糖、味精、水、姜片、皮蛋、白糯米、香米洗净后入清水中浸泡数小时备用;猪瘦肉入沸水中煮至断生(中心无血水)后冷却,分切成丁状;皮蛋去壳后分切成丁状;
步骤二、煮粥:将香米、白糯米、姜片放入锅内,加入水,大火烧至沸腾后加入食粉搅拌均匀,加入猪肉丁、皮蛋丁搅拌均匀后关小火熬制2小时左右,糯米完全煮熟。加入白糖、食盐、味精搅拌均匀即可关火,取出粥冷却。
步骤三、包装:使用罐汤机称取400g皮蛋瘦肉粥于高温蒸煮袋内使用真空封口机封口。
步骤四、灭菌:采用巴氏灭菌线进行灭菌。
步骤五、速冻:将灭菌后的熟制菜肴进行速冻。
步骤六、装箱入库:速冻完成的产品进行装箱,入冷冻库保存。
步骤七、检验。
由上述技术方案可知,本发明的速冻熟制皮蛋瘦肉粥的加工方法具有以下有益效果:
1.口感好,按此工艺生产的皮蛋瘦肉粥具有糯米的香糯,又带有猪瘦肉的肉香、皮蛋的鲜滑爽口,入口口感浓稠饱满。本工艺加入生姜进行熬制,相比于传统的皮蛋瘦肉粥,风味更佳独特。
2.营养丰富,本工艺生产的五谷养生粥采用香米、白糯米、猪瘦肉、皮蛋等制作而成。含有丰富的维生素、蛋白质、矿物质、膳食纤维等,可增进食欲,促进消化,老少皆宜。
3.质量稳定,工业化生产过程每种成分进行严格称量,可保证每一包产品的稳定性。
4.批量生产成本低,工业化集中生产在原料采购价格,生产加工过程中人工及能耗均低于门店单独加工成本。
5.健康营养,保质期长,速冻熟制菜肴包装后进行灭菌,可杀死料包内的微生物,速冻后入-18℃冷库保存,保质期可达10~12个月。速冻最大程度保存食材营养,冷冻保存,不添加防腐剂,营养健康。
6.出餐方便,门店操作只需提前将采用进行解冻,连同包装一起入沸水中加热10分钟即可拆袋出餐,或入微波炉中高火加热3分钟即可出餐。不需添加其他调料,不需专业厨师进行烧制。
具体实施方式
下面结合实施例对本发明做进一步说明:
本实施例所述的一种速冻熟制皮蛋瘦肉粥的加工方法包括以下步骤:
1.原料的配备与预处理:称取香米220g、白糯米110g、猪精肉70g、食粉1g、食盐17g、白糖17g、味精10g、水900g、姜片10g、皮蛋100g。白糯米、香米洗净后入清水中浸泡3小时备用;猪瘦肉入沸水中煮至断生(中心无血水)后冷却,分切成0.5cm*0.5cm丁状;皮蛋去壳后分切成1cm*1cm丁状。
2.煮粥:将香米、白糯米、姜片放入锅内,加入水,大火烧至沸腾后加入食粉搅拌均匀,加入猪肉丁、皮蛋丁搅拌均匀后关小火熬制2小时左右,糯米完全煮熟。加入白糖、食盐、味精搅拌均匀即可关火,取出粥冷却。
3.包装:使用罐汤机称取400g皮蛋瘦肉粥于高温蒸煮袋内使用真空封口机封口。
4.灭菌:采用巴氏灭菌线进行灭菌,温度95℃,灭菌时间30分钟。
5.速冻:将灭菌后的熟制菜肴进行摆盘,入-48℃速冻库中速冻6小时,至中心温度为-18℃以下出库装箱。
6.装箱入库:速冻完成皮蛋瘦肉粥进行装箱,每箱20份,装箱封口后入-18℃冷冻库保存。
7.检验,成品进行抽检,按照GB/T 10379进行检验。
以上所述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的保护范围内。
Claims (9)
1.一种速冻熟制皮蛋瘦肉粥的加工方法其特征在于:包括以下步骤:
步骤一、原料的配备与预处理:称取香米、猪精肉、食粉、食盐、白糖、味精、水、姜片、皮蛋;香米洗净后备用;猪瘦肉分切成丁状;皮蛋去壳后分切成丁状;
步骤二、煮粥:将香米、姜片放入锅内,加入水,大火烧至沸腾后加入食粉搅拌均匀,加入猪肉丁、皮蛋丁搅拌均匀后关小火熬制糯米完全煮熟;加入白糖、食盐、味精搅拌均匀即可关火,取出粥冷却;
步骤三、包装:使用罐汤机称取皮蛋瘦肉粥于高温蒸煮袋内使用真空封口机封口;
步骤四、灭菌:采用巴氏灭菌线进行灭菌;
步骤五、速冻:将灭菌后的熟制菜肴进行摆盘,入速冻库中速冻后出库装箱;
步骤六、装箱入库:速冻完成皮蛋瘦肉粥进行装箱,装箱封口后入冷冻库保存;
步骤七、检验,成品进行抽检。
2.根据权利要求1所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤一中原料还包括白糯米。
3.根据权利要求2所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤一中香米、白糯米洗净后入清水中浸泡数小时后备用。
4.根据权利要求3所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤一还包括猪肉入沸水中煮至断生冷却后切丁状备用。
5.根据权利要求4所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤二还包括将香米、白糯米、姜片放入锅内,加入水,大火烧至沸腾后加入食粉搅拌均匀,加入猪肉丁、皮蛋丁搅拌均匀后关小火熬制2小时左右,糯米完全煮熟,加入白糖、食盐、味精搅拌均匀即可关火,取出粥冷却。
6.根据权利要求5所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤四灭菌温度95℃,灭菌时间30分钟。
7.根据权利要求6所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤五中将灭菌后的熟制菜肴进行摆盘,入-48℃速冻库中速冻6小时,至中心温度为-18℃以下出库装箱。
8.根据权利要求7所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤六中装箱封口后入-18℃冷冻库保存。
9.根据权利要求8所述的速冻熟制皮蛋瘦肉粥的加工方法其特征在于:所述步骤七中检验按照GB/T 10379标准进行检验。
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