CN111264783A - Novel processing method of leisure pot-stewed food - Google Patents
Novel processing method of leisure pot-stewed food Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
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- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 10
- 235000019640 taste Nutrition 0.000 claims abstract description 10
- 241001127714 Amomum Species 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000015090 marinades Nutrition 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000005096 rolling process Methods 0.000 claims abstract description 8
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- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
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- 239000006002 Pepper Substances 0.000 claims abstract description 7
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
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- 238000001816 cooling Methods 0.000 claims abstract description 7
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- 235000015067 sauces Nutrition 0.000 claims description 4
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- 244000291564 Allium cepa Species 0.000 claims description 3
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- 240000008574 Capsicum frutescens Species 0.000 claims description 3
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
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- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a novel processing method of leisure pot-stewed food, wherein the raw materials are subjected to unfreezing pretreatment for 8 to 12 hours, and then subjected to vacuum circulation blood removal water treatment; kneading and primarily pickling, repeatedly circulating by using a vacuum rolling and kneading machine, and reversely pouring into a pickling vehicle; baking for 15 minutes by adopting microwave pre-drying treatment; blanching, adding cooking wine and ginger slices, and quickly cooling; adopting 0.2 percent of star anise, 0.2 percent of rhizoma kaempferiae, 0.16 percent of cassia bark, 0.2 percent of fennel, 0.2 percent of tsaoko amomum fruit, 0.1 percent of pepper, 0.1 percent of clove, 0.16 percent of amomum villosum, 0.2 percent of cardamom and 0.06 percent of bay leaf in the total weight of the raw materials to carry out marinating ingredient blending and decocting by adopting a pressure cooker; cooking the marinade in two different stages in sequence; preparing spice powder and mixing the spice powder with the spice powder for seasoning; carrying out secondary microwave baking dehydration treatment for baking for 10 minutes; and (4) packaging in a classified manner, sterilizing and warehousing. The technical scheme can provide a novel processing technique method of the leisure pot-stewed food with thorough fishy smell removal, uniform and thorough taste, stable product quality and high processing effect.
Description
Technical Field
The invention relates to the technical field of food research and development production processes, in particular to a novel processing method of leisure pot-stewed food.
Background
Poultry meat such as chicken meat, duck meat and the like which are common in life is processed to form leisure food with high protein, low fat, low cholesterol and low calorie, is increasingly favored by consumers in popular diet life, has the characteristics of easy maintenance, difficult decay, unique taste and endless aftertaste, becomes effective supplement for daily food, and enriches the requirements of various tastes pursued by people.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a novel processing method of leisure marinated food, which has the advantages of thorough fishy smell removal, uniform and thorough taste, stable product quality, complete skin and high processing efficiency.
In order to achieve the purpose, the invention adopts the following technical scheme.
A novel processing method of leisure pot-stewed food specifically comprises the following steps:
step S1: taking a certain amount of poultry meat raw materials to be marinated, carrying out unfreezing pretreatment, setting the unfreezing temperature of the raw materials within the range of 0-4 ℃, setting the unfreezing time for 8-12 hours, putting the completely unfrozen raw materials into a vacuum circulating blood removing water machine for blood removing water treatment, vacuumizing the raw materials to-0.07 MPA, and setting the blood removing water time to be not less than 1 hour;
step S2: kneading and primarily pickling the pretreated raw material in the step S1, putting the washed raw material into a vacuum rolling machine at the temperature of 0-4 ℃, adding 1% of shredded ginger, 1% of onion, 2% of refined salt, 2% of cooking wine, 4% of monosodium glutamate and 6% of sugar which are based on the total weight of the raw material meat in the step S1, vacuumizing the vacuum rolling machine to-0.07 MPA, setting the rotating speed to be 18 revolutions per minute, rotating forwards for five minutes, stopping rotating forwards for five minutes after stopping for ten minutes, stopping for ten minutes again, pouring the mixture into a truck in a reverse rotation mode after the repeated circulation lasts for 1 hour, pushing the mixture into a refrigeration house for pickling at the temperature of 0-4 ℃, and pickling for 8-12 hours;
step S3: the raw material meat pickled in the step S2 is subjected to microwave pre-drying treatment, specifically, the pickled raw materials are uniformly stacked in a baking tray, the raw material meat are not mutually extruded or overlapped, and then the raw material meat is placed on microwave baking running water and baked for 15 minutes at the temperature of 65 ℃;
step S4: blanching the meat material baked in the step S3, adding 2% of cooking wine and 2% of ginger slices based on the total weight of the meat material in the step S1, blanching for 5 minutes, immediately putting the meat material into flowing tap water for rapid cooling after blanching is finished, and setting the cooling time to be 5 minutes;
step S5: mixing and smashing star anise, rhizoma kaempferiae, cassia, fennel, tsaoko amomum fruits, pepper, clove, fructus amomi, cardamom and myrcia to serve as ingredients, putting the ingredients into purified water with the weight 1.5 times that of the raw meat in the step S1, adding salt accounting for 1% of the total weight of the raw meat in the step S1, decocting the raw meat in a pressure cooker, increasing steam pressure to boil water, then decocting the raw meat under reduced pressure for 2 hours, and taking out solid ingredients to obtain a liquid sauce, namely the sauce of a marinated product;
step S6: placing the blanched and cooled material meat in the step S4 into the prepared marinade in the step S5 for cooking, wherein the cooking comprises placing the blanched material meat into a cooking pot for cooking, adopting a vacuum cooking pot in the cooking pot, cooking in two different stages in sequence, taking out the material meat from the pot after the two cooking stages are all finished, and performing subsequent step processing;
step S7: making spice powder, taking out the ingredient bag boiled in the step S5, drying the spice bag on a microwave drying line, and then crushing the spice powder into spice fine powder;
step S8: mixing and seasoning, preparing seasoning auxiliary materials including one or more of salt, sugar and hot pepper, mixing the materials according to the specification of 50 kg of meat respectively during material mixing, putting 50 kg of meat into a stirrer each time, putting the mixed seasonings, fully stirring until the meat is uniformly mixed, pouring out the product with the mixed taste, and transferring to the subsequent steps for treatment;
step S9: carrying out secondary microwave baking and dehydration treatment, placing the product after mixing in a food-grade plastic tray according to a single layer, and then baking for 10 minutes at the temperature of 60 ℃ in a microwave production line;
step S10: classified packaging, namely, the leisure food is packaged into an inner packaging bag according to the classification of varieties and specifications until the packaging seal is flat, tight and firm;
step S11: and (5) sterilizing and warehousing, namely sterilizing again by adopting low-temperature heat or microwave, and finally warehousing and storing the finished product at low temperature.
As a further improvement of the invention, the inlet and outlet ends of the two sides of the blood-removing machine of step S1 are respectively connected with a circulating pump body, wherein the circulating pump at the inlet end continuously fills external clean water into the water-removing machine for washing the raw materials, and the outlet end continuously discharges blood water in the machine.
As a further improvement of the present invention, the microwave of step S3 is a penetrating microwave with all-round wrapping.
As a further improvement of the present invention, the ratio of the marinade ingredients in step S5 is 0.2% of anise, 0.2% of kaempferia galangal, 0.16% of cinnamon, 0.2% of fennel, 0.2% of tsaoko amomum fruit, 0.1% of pepper, 0.1% of clove, 0.16% of amomum fruit, 0.2% of cardamom and 0.06% of geranium, respectively, based on the total weight of the raw materials in step S1.
As a further improvement of the invention, the two different cooking stages in step S6 specifically include that in the first stage, the vacuum pressure is first adjusted to-0.07 MPA, the cooking time is 40 minutes, and in the second stage, after the vacuum cooking time is completed for 40 minutes, the exhaust valve is opened to make the internal and external pressures in the cooker parallel until the normal pressure state is reached; in the second stage, the cooking time is 20 minutes under the normal pressure state after the decompression recovery, and the cooking temperature is set and controlled at 95 ℃.
As a further improvement of the present invention, the spice of step S7 is broken up into two hundred mesh fineness units of powder.
Due to the application of the technical scheme, the technical scheme of the invention has the following beneficial effects:
(1) the invention utilizes the principle of vacuum negative pressure and water flow impact in the machine in the pretreatment processing process, the blood water in the raw material is continuously seeped out of the surface, and the blood water is quickly brought into the water by flowing water, thereby achieving the purpose of quickly rinsing the blood water, saving a large amount of time, leading the blood water in the raw material to be seeped out to a greater extent, leading the finished product to have no fishy smell, and the original thawing method is that the raw material is directly seeped into tap water, and the blood water in the raw material is separated out only by a natural seepage mode;
(2) in the technical scheme, the raw materials collide with each other by adopting the rotation of the vacuum rolling and kneading machine in the negative pressure state in the curing process, so that the seasoning can permeate into the interior more quickly and uniformly, the time required by curing can be saved on one hand, each raw material can be uniformly cured and tasty on the other hand, the uniform taste and stable quality of the finished product can be ensured, the conventional curing method is to stir the seasoning and the raw materials by a manual method and then carry out static curing, and the defects that the time consumed for curing is long, the taste of the finished product is not uniform due to the non-uniform taste below the raw materials, and the quality is not stable;
(3) according to the processing technical scheme, proteins of bacteria can be damaged by a penetrating principle of microwave rays, the bacteria killing effect is achieved, on one hand, the inside and the outside of a product can be heated simultaneously, and the principle of evaporating water for quick drying is achieved, on the other hand, the traditional baking is the baking in a steam or electric baking box type baking, the baking principle is that the product is heated from the outside, water is leaked out little by little, the defects are that the baking time is long, the energy consumption is large, and if the temperature is not controlled well, the product can be deteriorated and the bacteria are easy to generate;
(4) the technical scheme is that a vacuum cooking pot is adopted to cook products, and cooking is carried out in two stages, wherein the first stage can enable the products to be tasty, the bittern in the pot is more easily permeated into the products due to the action of negative pressure in the vacuum cooking process, so that the products are tasty, the second stage can enable the products to be thoroughly cooked, so that the cooked and uniform degree of the products is ensured, the vacuum is continuously pumped due to the fact that the negative pressure in the pot is ensured in the first stage, so that the bittern in the pot is pumped away in a steam mode, and in order to ensure that the bittern in the pot keeps balance, the steam pumped away in vacuum can be condensed and then flows back into the pot for recycling;
(5) the spice powder prepared by the technical scheme is spice after being boiled, can reflect meat fragrance and old marinating flavor, is more fragrant than fine powder prepared by extracting spice for pure, and has economic value;
(6) the secondary microwave baking of the technical scheme has the advantages that on one hand, the microwave is utilized to sterilize again, on the other hand, the purpose of drying the product is achieved, the water content of the boiled product is high after the material is added and mixed, the spice powder also falls off, the strength of the finished product can be increased through secondary baking, and the spice can be adhered to the product and is not easy to fall off so as to increase the fragrance of the product.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
A novel processing method of leisure pot-stewed food specifically comprises the following steps: a novel processing method of leisure pot-stewed food specifically comprises the following steps:
step S1: firstly, 100kg of poultry meat raw materials to be marinated are taken for carrying out unfreezing pretreatment, the unfreezing temperature of the raw materials is set within the range of 0-4 ℃, the unfreezing setting time is 8-12 hours, then the completely unfrozen raw materials are put into a vacuum circulating blood removing water machine for carrying out blood removing water treatment, the raw materials are vacuumized to-0.07 MPA, and the blood removing water time is set to be not less than 1 hour;
step S2: kneading and primarily pickling the pretreated raw materials in the step S1, putting the washed raw materials into a vacuum rolling machine at the temperature of 0-4 ℃, adding 1kg of shredded ginger, 1kg of onion, 2kg of refined salt, 2kg of cooking wine, 4kg of monosodium glutamate and 6kg of sugar, vacuumizing the vacuum rolling machine to-0.07 MPA, setting the rotating speed to be 18 revolutions per minute, rotating for five minutes, stopping for ten minutes, rotating for five minutes again, stopping for ten minutes again, and the like, repeatedly circulating for 1 hour, then reversely pouring the mixture into a pickling vehicle, pushing the mixture into a refrigeration house at the temperature of 0-4 ℃, and pickling for 8-12 hours;
step S3: the raw material meat pickled in the step S2 is subjected to microwave pre-drying treatment, specifically, the pickled raw materials are uniformly stacked in a baking tray, the raw material meat are not mutually extruded or overlapped, and then the raw material meat is placed on microwave baking running water and baked for 15 minutes at the temperature of 65 ℃;
step S4: blanching the meat material baked in the step S3, adding 2kg of cooking wine and 2kg of ginger slices, blanching for 5 minutes, immediately putting the meat material into flowing tap water for rapid cooling after blanching is finished, and setting the cooling time to be 5 minutes;
step S5: mixing and blending marinade ingredients, namely mixing and smashing star anise, rhizoma kaempferiae, cassia bark, fennel, tsaoko amomum fruits, pepper, clove, fructus amomi, cardamom and myrcia to serve as ingredients, putting the ingredients into 150 kg of water together, adding 1kg of salt to perform pressure pot boiling, firstly increasing steam pressure to boil the water, then performing reduced pressure boiling for 2 hours, and fishing out solid ingredients to obtain a remaining liquid material juice which is the marinated product;
step S6: placing the blanched and cooled material meat in the step S4 into the prepared marinade in the step S5 for cooking, wherein the cooking comprises placing the blanched material meat into a cooking pot for cooking, adopting a vacuum cooking pot in the cooking pot, cooking in two different stages in sequence, taking out the material meat from the pot after the two cooking stages are all finished, and performing subsequent step processing;
step S7: making spice powder, taking out the ingredient bag boiled in the step S5, drying the spice bag on a microwave drying line, and then crushing the spice powder into spice fine powder;
step S8: mixing and seasoning, preparing seasoning auxiliary materials including one or more of salt, sugar and hot pepper, mixing the materials according to the specification of 50 kg of meat respectively during material mixing, putting 50 kg of meat into a stirrer each time, putting the mixed seasonings, fully stirring until the meat is uniformly mixed, pouring out the product with the mixed taste, and transferring to the subsequent steps for treatment;
step S9: carrying out secondary microwave baking and dehydration treatment, placing the product after mixing in a food-grade plastic tray according to a single layer, and then baking for 10 minutes at the temperature of 60 ℃ in a microwave production line;
step S10: classified packaging, namely, the leisure food is packaged into an inner packaging bag according to the classification of varieties and specifications until the packaging seal is flat, tight and firm;
step S11: and (5) sterilizing and warehousing, namely sterilizing by adopting low-temperature heat or microwave, and finally warehousing and storing the finished product at low temperature.
And (S1) connecting the inlet and outlet ends of the two sides of the machine with circulation pumps respectively, wherein the circulation pump at the inlet end continuously fills the external clear water into the dehydrator to flush the raw materials, and the outlet end continuously discharges the blood water in the machine. The microwaves of the step S3 adopt omnibearing wrap-around penetrating microwaves. The marinade ingredient proportion of the step S5 is 0.2% of star anise, 0.2% of rhizoma kaempferiae, 0.16% of cassia bark, 0.2% of fennel, 0.2% of tsaoko amomum fruit, 0.1% of pepper, 0.1% of clove, 0.16% of fructus amomi, 0.2% of cardamom and 0.06% of bay leaf, which are based on the total weight of the raw materials of the step S1; the spice of the step S7 is broken up into two hundred mesh fineness units of powder.
Two different cooking stages in the step S6 are specifically that the first stage firstly adjusts the vacuum pressure to-0.07 MPA, the cooking time is 40 minutes, and the second stage opens the exhaust valve after finishing the 40 minutes vacuum cooking time to make the pressure inside and outside the cooker parallel until reaching the normal pressure state; in the second stage, the cooking time is 20 minutes under the normal pressure state after the decompression recovery, and the cooking temperature is set and controlled at 95 ℃. The effect of boiling for 1 hour in the mode is equivalent to the effect of adding and soaking for 3 hours in the traditional boiling method, the traditional method is only boiling in a normal pressure cooker, and in order to take flavor, the product is taken out of the cooker and soaked in the brine for 1-2 hours, so that the defects are as follows: the product is not tasty completely, some products have long soaking time, the product can rot skin and even fall off bones, time and labor are wasted, the occupied space is large, and the mass production is not facilitated.
The above is only a specific application example of the present invention, and the protection scope of the present invention is not limited in any way. All the technical solutions formed by equivalent transformation or equivalent replacement fall within the protection scope of the present invention.
Claims (6)
1. A novel processing method of leisure pot-stewed food is characterized by comprising the following steps:
step S1: taking a certain amount of poultry meat raw materials to be marinated, carrying out unfreezing pretreatment, setting the unfreezing temperature of the raw materials within the range of 0-4 ℃, setting the unfreezing time for 8-12 hours, putting the completely unfrozen raw materials into a vacuum circulating blood removing water machine for blood removing water treatment, vacuumizing the raw materials to-0.07 MPA, and setting the blood removing water time to be not less than 1 hour;
step S2: kneading and primarily pickling the pretreated raw material in the step S1, putting the washed raw material into a vacuum rolling machine at the temperature of 0-4 ℃, adding 1% of shredded ginger, 1% of onion, 2% of refined salt, 2% of cooking wine, 4% of monosodium glutamate and 6% of sugar which are based on the total weight of the raw material meat in the step S1, vacuumizing the vacuum rolling machine to-0.07 MPA, setting the rotating speed to be 18 revolutions per minute, rotating forwards for five minutes, stopping rotating forwards for five minutes after stopping for ten minutes, and the like, repeatedly circulating for 1 hour, reversely pouring the mixture into a refrigerator car, pushing the mixture into a 0-4 ℃ refrigerator for pickling for 8-12 hours;
step S3: the raw material meat pickled in the step S2 is subjected to microwave pre-drying treatment, specifically, the pickled raw materials are uniformly stacked in a baking tray, the raw material meat are not mutually extruded or overlapped, and then the raw material meat is placed on microwave baking running water and baked for 15 minutes at the temperature of 65 ℃;
step S4: blanching the meat material baked in the step S3, adding 2% of cooking wine and 2% of ginger slices based on the total weight of the meat material in the step S1, blanching for 5 minutes, immediately putting the meat material into flowing tap water for rapid cooling after blanching is finished, and setting the cooling time to be 5 minutes;
step S5: mixing and smashing star anise, rhizoma kaempferiae, cassia, fennel, tsaoko amomum fruits, pepper, clove, fructus amomi, cardamom and myrcia to serve as ingredients, putting the ingredients into purified water with the weight 1.5 times that of the raw meat in the step S1, adding salt accounting for 1% of the total weight of the raw meat in the step S1, decocting the raw meat in a pressure cooker, increasing steam pressure to boil water, then decocting the raw meat under reduced pressure for 2 hours, and taking out solid ingredients to obtain a liquid sauce, namely the sauce of a marinated product;
step S6: placing the blanched and cooled material meat in the step S4 into the prepared marinade in the step S5 for cooking, wherein the cooking comprises placing the blanched material meat into a cooking pot for cooking, adopting a vacuum cooking pot in the cooking pot, cooking in two different stages in sequence, taking out the material meat from the pot after the two cooking stages are all finished, and performing subsequent step processing;
step S7: making spice powder, taking out the ingredient bag boiled in the step S5, drying the spice bag on a microwave drying line, and then crushing the spice powder into spice fine powder;
step S8: mixing and seasoning, preparing seasoning auxiliary materials including one or more of salt, sugar and hot pepper, mixing the materials according to the specification of 50 kg of meat respectively during material mixing, putting 50 kg of meat into a stirrer each time, putting the mixed seasonings, fully stirring until the meat is uniformly mixed, pouring out the product with the mixed taste, and transferring to the subsequent steps for treatment;
step S9: carrying out secondary microwave baking and dehydration treatment, placing the product after mixing in a food-grade plastic tray according to a single layer, and then baking for 10 minutes at the temperature of 60 ℃ in a microwave production line;
step S10: classified packaging, namely, the leisure food is packaged into an inner packaging bag according to the classification of varieties and specifications until the packaging seal is flat, tight and firm;
step S11: and (5) sterilizing and warehousing, namely sterilizing again by adopting low-temperature heat or microwave, and finally warehousing and storing the finished product at low temperature.
2. The novel processing method of the leisure pot-stewed food according to claim 1, which is characterized in that: and (S1) connecting the inlet and outlet ends of the two sides of the machine with circulation pumps respectively, wherein the circulation pump at the inlet end continuously fills the external clear water into the dehydrator to flush the raw materials, and the outlet end continuously discharges the blood water in the machine.
3. The novel processing method of the leisure pot-stewed food according to claim 2, which is characterized in that: the microwaves of the step S3 adopt omnibearing wrap-around penetrating microwaves.
4. The novel processing method of the leisure pot-stewed food according to claim 1, which is characterized in that: the marinade ingredient proportion of step S5 is 0.2% of anise, 0.2% of kaempferia galangal, 0.16% of cassia bark, 0.2% of fennel, 0.2% of tsaoko amomum fruit, 0.1% of pepper, 0.1% of clove, 0.16% of amomum fruit, 0.2% of cardamom and 0.06% of bay leaf, based on the total weight of the raw materials of step S1.
5. The novel processing method of the leisure pot-stewed food according to claim 1, which is characterized in that: two different cooking stages in the step S6 are specifically that the first stage firstly adjusts the vacuum pressure to-0.07 MPA, the cooking time is 40 minutes, and the second stage opens the exhaust valve after finishing the 40 minutes vacuum cooking time to make the pressure inside and outside the cooker parallel until reaching the normal pressure state; in the second stage, the cooking time is 20 minutes under the normal pressure state after the decompression recovery, and the cooking temperature is set and controlled at 95 ℃.
6. The novel processing method of the leisure pot-stewed food according to claim 1, which is characterized in that: the spice of the step S7 is broken up into two hundred mesh fineness units of powder.
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| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN103141861A (en) * | 2013-02-22 | 2013-06-12 | 山东凤祥股份有限公司 | Method for making spiced chicken |
| CN103262881A (en) * | 2013-06-09 | 2013-08-28 | 哈尔滨天鹅土畜产技术开发公司 | Process for removing blood water from slaughtered and segmented fresh bones by virtue of vacuum negative pressure method |
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- 2020-03-11 CN CN202010164410.5A patent/CN111264783A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366119A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of pot-stewed whole chicken |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN103141861A (en) * | 2013-02-22 | 2013-06-12 | 山东凤祥股份有限公司 | Method for making spiced chicken |
| CN103262881A (en) * | 2013-06-09 | 2013-08-28 | 哈尔滨天鹅土畜产技术开发公司 | Process for removing blood water from slaughtered and segmented fresh bones by virtue of vacuum negative pressure method |
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Application publication date: 20200612 |