CN108208600A - A kind of processing technology of secret chop - Google Patents
A kind of processing technology of secret chop Download PDFInfo
- Publication number
- CN108208600A CN108208600A CN201810086932.0A CN201810086932A CN108208600A CN 108208600 A CN108208600 A CN 108208600A CN 201810086932 A CN201810086932 A CN 201810086932A CN 108208600 A CN108208600 A CN 108208600A
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- Prior art keywords
- chop
- soup
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- processing technology
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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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of processing technology of secret chop, includes the following steps：The outfit of soup condiment；The firing processing of soup；The cutting and cleaning of chop；The configuration of chop preserved materials；The knead-salting of chop；The processing of chop is fired；Packaging；Sterilizing；It is quick-frozen；Vanning storage；It examines.The present invention is in good taste, and Fresh ＆ Tender in Texture by the sweet and sour spareribs of this technique productions, color and luster glow is glossy, and taste delicious and crisp is sour-sweet, and sweet and sour taste is strong, and effect no significant difference is cooked with prior restaurant pannikin.
Description
Technical field
The present invention relates to cooking techniques technical fields, and in particular to a kind of processing technology of secret chop.
Background technology
Sweet and sour spareribs is derived from jiangsu wuxi, wide-spread in Jiangsu, Zhejiang, Sichuan cuisine, is to have generation in sweet and sour taste type
One of characteristic tradition famous dish of table.It is quick-freezing cooked dish by sweet and sour spareribs industrialized production, it is all develops into color, matter
Good product can not only enrich the quick-freezing cooked vegetable type in market, moreover it is possible to bring abundant economic benefit, meet the market demand.
Invention content
A kind of processing technology of secret chop proposed by the present invention is, it can be achieved that the industrialization of quick-freezing cooked dish sweet and sour spareribs
Batch production.
To achieve the above object, present invention employs following technical schemes：
A kind of processing technology of secret chop, includes the following steps：
Step 1: soup condiment preparation：Soybean oil, catsup, garlic, dark soy sauce, rock sugar, food are weighed according to list of ingredients
Salt, white sugar, potato converted starch, light-coloured vinegar, mature vinegar, water.
Step 2: soup fires processing：Stir-fry according to technological requirement by garlic is broken, add in catsup and fry out red oil, add in water,
The big baked wheaten cake of dark soy sauce, rock sugar, salt, white sugar extremely boils.Using soup is taken out after the completion of potato converted starch thickening soup, added in before packing
Light-coloured vinegar, mature vinegar stir evenly, and soup, which is fired, to be completed.
Step 3: the cutting and cleaning of chop：Porkling row is selected, the bulk of 2~2.5cm sizes is cut into, enters 2 times of clear water
In wash away watery blood after draining it is spare.
Step 4: the configuration of chop preserved materials：Baking soda, salt, water, ginger powder, garlic powder, corn are weighed according to list of ingredients to form sediment
Powder.
Step 5: chop knead-salting：Chop after cleaning draining is added in tumbler, chop preserved materials mix up laggard
Row vacuum knead-salting.
Step 6: the processing of chop is fired：Frying is carried out in chop input oil cauldron after marinated, is drained after fried spare.
Step 7: packaging：The soup of corresponding weight, which is weighed, using tank soup machine weighs phase in retort pouch, reusing electronic scale
Answer the chop of weight.It is sealed using vacuum sealer.
Step 8: sterilizing：It is sterilized using pasteurisation line.
It is Step 9: quick-frozen：Shortening dish after sterilizing is carried out quick-frozen.
Step 10: vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation.
Step 11: it examines.
As shown from the above technical solution, the processing technology of secret chop of the invention has the advantages that：
1. in good taste, Fresh ＆ Tender in Texture by the sweet and sour spareribs of this technique productions, color and luster glow is glossy, and taste delicious and crisp is sour-sweet, sugar
The smell of vinegar is strong, and effect no significant difference is cooked with prior restaurant pannikin.
2. can batch operation, meal is directly gone out after soup is mixed with chop in conventional culinary technique sintering procedure, but in work
Soup can not carry out every part of quantitative processing during the production of industry metaplasia after being mixed with chop.This technique separately burns soup with chop
System is weighed again using bottle placer and electronic scale during packaging, it is ensured that the accuracy of every part of sweet and sour spareribs soup and chop net content.
3. stable quality, conventional culinary technique cook is fired by rule of thumb in sintering procedure, and same cook is in difference
Time and different cooks fire taste and differ.Dispensing is strictly weighed in commercial process, chop cutting rule
Lattice, preserved materials proportioning, chop pickle tumbling time, chop deep-fat frying time, and the net content of every part of soup and chop is unified
Regulation, it is ensured that the stability of each product of contracting for fixed output quotas.
4. batch production is at low cost, industrialization centralized production artificial and energy in purchasing of raw materials price, process of manufacture
Consumption is below shops's separable processing cost.
5. health-nutrition, long shelf-life sterilizes after quick-freezing cooked dishes packaging, can kill the microorganism in material packet,
Enter -18 DEG C of freezers after quick-frozen to preserve, the shelf-life was up to 10~12 months.Quick-frozen utmostly preservation food materials nutrition, freezen protective,
Do not add preservative.
6. it is convenient to go out meal, shops's operation, which only needs to use in advance, thaws, and enters together with packaging and 6 points are added in boiling water
Clock can unpacking go out meal or enter in micro-wave oven high fire heating that meal can be gone out in 3 minutes.It is not required to add other condiment, is not required to professional kitchen
Teacher is fired.
7. it is various informative to go out to eat, quick-freezing cooked sweet and sour spareribs can individually go out meal, can also match rice, wheaten food is eaten.
Specific embodiment
With reference to embodiment, the present invention will be further described：
A kind of processing technology of secret chop described in the present embodiment, includes the following steps：
1. soup condiment preparation (1000 deal)：Soybean oil 6000g, catsup 7000g, garlic are weighed according to list of ingredients to twist
Broken 1250g, dark soy sauce 1000g, rock sugar 10000g, salt 1000g, white sugar 10000g, potato converted starch 1875g, light-coloured vinegar
6000g, mature vinegar 6000g, water 15000g, starch thickening soup water 1875g.
2. soup fires processing：Frying pan heats, and adds in soybean oil, with hand-held temperature measurer thermometric, when burning to 120 DEG C of oil temperature,
It adds in smashed garlic to stir-fry, adds in catsup and fry out red oil.The big baked wheaten cake of water, dark soy sauce, rock sugar, salt, white sugar is added in boiling.Potato becomes
Property starch fully mixed well using thickening soup water after carry out thickening soup, stir soup, be uniformly added into starch juice, burnt after adding to after boiling
Guan Huo.Soup is taken out, addition light-coloured vinegar, mature vinegar stir evenly before packing, and soup firing machines.
3. the cutting and cleaning of chop：Porkling is selected to arrange every 1000 parts of 110kg, cuts into the bulk of 2~2.5cm sizes,
It is spare to enter draining after washing away watery blood in 2 times of clear water.
4. the configuration of chop preserved materials：According to list of ingredients weigh baking soda 70g, salt 900g, water 19000g, ginger powder 100g,
Garlic powder 190g, cornstarch 4700g.
5. chop knead-salting：Chop after cleaning draining is added in tumbler, chop preserved materials are filled using pickling water
It is added in tumbler after point mixing well, stand 20 minutes after vacuumizing after ten minutes tumbling 30 minutes again.Chop is taken out, enters 0~4
3 hours are stood in DEG C freezer.
6. the processing of chop is fired：Open fire stove is lighted a fire, and adds in 15kg soybean oils, with hand-held temperature measurer thermometric, fires oil temperature
At 150 DEG C, the chop after 5kg is pickled is added in, frying is taken out and drained, fully stirs out chop during frying for 3 minutes.Use support
Disk is held, often disk 5kg.It is spare to enter 10~15 DEG C of precooling rooms.
7. packaging：It is spare after the coding of high-temperature retort bag elder generation, soup 60g is weighed in retort pouch using tank soup machine, is reused
Electronic scale weighs 100g chops.It is sealed using vacuum sealer.
8. sterilizing：It is sterilized using pasteurisation line, 95 DEG C of temperature, sterilization time 1 hour.
It is 9. quick-frozen：Shortening dish after sterilizing is subjected to balance, is entered in -48 DEG C of quick freezing repositories quick-frozen 3 hours, until dish center
Temperature is cased for less than -18 DEG C outbounds.
10. vanning storage：Quick-frozen completion sweet and sour spareribs is cased, and per 20 parts of case, enters -18 DEG C of freezers after vanning sealing
It preserves.
11. examining, finished product is inspected by random samples, is tested according to GB/T 10379.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
It encloses and is defined, under the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art are to the technical side of the present invention
The various modifications and improvement that case is made, should all fall within the scope of protection of the present invention.
Claims (10)
1. a kind of processing technology of secret chop, it is characterised in that：Include the following steps：
Step 1: soup condiment preparation：According to list of ingredients weigh soybean oil, catsup, dark soy sauce, rock sugar, salt, white sugar,
Light-coloured vinegar, mature vinegar, water, starch thickening soup water；
Step 2: soup fires processing：Frying pan heats, and adds in soybean oil, heats, and adds in smashed garlic and stir-fries, and adds in catsup and fries out
Red oil adds in water, dark soy sauce, rock sugar, the big baked wheaten cake of salt, white sugar to boiling, then carries out thickening soup with starch thickening soup water, after burn
Fire is closed after to boiling, takes out soup；
Step 3: the cutting and cleaning of chop：Porkling row is selected, cuts into bulk, it is spare with draining after watery blood is washed away in clear water；
Step 4: the configuration of chop preserved materials：Baking soda, salt, water, ginger powder, cornstarch are weighed according to list of ingredients；
Step 5: chop knead-salting：Chop after cleaning draining is added in tumbler, chop preserved materials are filled using pickling water
Divide after mixing well and add in tumbler, tumbling finishes taking-up chop, enters in freezer and stands；
Step 6: the processing of chop is fired：Open fire stove is lighted a fire, and adds in soybean oil, is heated the chop after addition is pickled after oil temperature, is fried
Several minutes of taking-ups of system drain, and are held using pallet spare.
Step 7: packaging：It is spare after the coding of high-temperature retort bag elder generation, soup is weighed in retort pouch using tank soup machine, reuses electricity
Sub- scale weighs chop, and finally high-temperature retort bag is sealed using vacuum sealer；
Step 8: sterilizing：It is sterilized using pasteurisation line；
It is Step 9: quick-frozen：Shortening dish after sterilizing is subjected to balance, enters outbound vanning after quick-frozen a few hours in quick freezing repository；
Step 10: vanning storage：Quick-frozen completion sweet and sour spareribs is cased, and freezer preservation is entered after vanning sealing；
Step 11: examining, finished product is inspected by random samples.
2. the processing technology of secret chop according to claim 1, it is characterised in that：The step 1 further includes garlic strand
It is broken.
3. the processing technology of secret chop according to claim 2, it is characterised in that：The step 1 further includes potato change
Property starch.
4. the processing technology of secret chop according to claim 3, it is characterised in that：It is big that the step 2 further includes addition
With hand-held temperature measurer thermometric after soya-bean oil, when oil temperature is burnt to 150 DEG C of oil temperature, add in smashed garlic and stir-fry.
5. the processing technology of secret chop according to claim 4, it is characterised in that：The step 2 further includes thickening soup step
Suddenly thickening soup is carried out after fully being mixed well using thickening soup water for potato converted starch, soup is stirred, starch juice is uniformly added into, after adding
It burns and closes fire to after boiling.
6. the processing technology of secret chop according to claim 5, it is characterised in that：The step 2 further includes, soup
Light-coloured vinegar is added in before packaging, mature vinegar stirs evenly.
7. the processing technology of secret chop according to claim 6, it is characterised in that：The step 4 further includes garlic
Powder.
8. the processing technology of secret chop according to claim 7, it is characterised in that：The step 5 further includes chop and salts down
System material is added in after fully being mixed well using pickling water in tumbler, stand 20 minutes after vacuumizing after ten minutes tumbling 30 minutes again
After take out chop.
9. the processing technology of secret chop according to claim 8, it is characterised in that：It is big that the step 6 further includes addition
With hand-held temperature measurer thermometric after soya-bean oil, when firing 150 DEG C of oil temperature, add in it is marinated after chop, frying takes out and drains, fry for 3 minutes
Chop is fully stirred out during system.
10. the processing technology of secret chop according to claim 8, it is characterised in that：Chop frying in the step 6
After to be put into 10~15 DEG C of precooling rooms spare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086932.0A CN108208600A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of secret chop |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810086932.0A CN108208600A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of secret chop |
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| Publication Number | Publication Date |
|---|---|
| CN108208600A true CN108208600A (en) | 2018-06-29 |
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| CN201810086932.0A Pending CN108208600A (en) | 2018-01-30 | 2018-01-30 | A kind of processing technology of secret chop |
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| CN (1) | CN108208600A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137029A (en) * | 2020-09-24 | 2020-12-29 | 无锡天鹏集团有限公司 | Making method of sauced spare ribs |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495136A (en) * | 2017-09-11 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish sweet and sour spareribs |
-
2018
- 2018-01-30 CN CN201810086932.0A patent/CN108208600A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495136A (en) * | 2017-09-11 | 2017-12-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of quick-freezing cooked dish sweet and sour spareribs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137029A (en) * | 2020-09-24 | 2020-12-29 | 无锡天鹏集团有限公司 | Making method of sauced spare ribs |
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Application publication date: 20180629 |