CN1236576A - Soft canned packaged sour meat food - Google Patents
Soft canned packaged sour meat food Download PDFInfo
- Publication number
- CN1236576A CN1236576A CN98108688A CN98108688A CN1236576A CN 1236576 A CN1236576 A CN 1236576A CN 98108688 A CN98108688 A CN 98108688A CN 98108688 A CN98108688 A CN 98108688A CN 1236576 A CN1236576 A CN 1236576A
- Authority
- CN
- China
- Prior art keywords
- meat
- food
- acid
- packaged
- sour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract 3
- 210000001835 viscera Anatomy 0.000 claims abstract 2
- 239000002253 acid Substances 0.000 claims description 22
- 238000012856 packing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims 1
- 241001494479 Pecora Species 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000005911 diet Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 235000015278 beef Nutrition 0.000 abstract description 5
- 235000015277 pork Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 4
- 235000005686 eating Nutrition 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 1
- 241000209501 Spirodela Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000013364 duck meat Nutrition 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000012536 packaging technology Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 9
- 235000013622 meat product Nutrition 0.000 description 9
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 235000013409 condiments Nutrition 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 235000020992 canned meat Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a soft can packaged sour meat food, which belongs to the food processing field, and utilizes and excavates the pickling process of Chinese folk sour meat, pork, partial viscera, beef and mutton, fish, chicken and duck meat and other meat are taken as raw materials, the raw materials are processed, cut, mixed with auxiliary seasoning, filled in a jar according to the traditional process, sealed and naturally acidified, and sterilized and packaged by applying the modern soft can packaging technology, so as to develop a novel food series which has long storage life, is convenient for family eating, is suitable for market selling and can be produced in large scale, and achieve the purposes of popularizing national food flavor and enriching people's diet life.
Description
Name of product: sour meat food in soft package
Affiliated technical field: food processing
Sour meat food in soft package is the new instant food that utilizes folks of china acid meat pickling process, the modern foods packed in carton containers packing technique be combined into of utilization.This food is good to eat with its specific acid perfume to be main contents, does not have this series products to ask the city in the market.
Purpose: excavate folk food culture, promote national dietetic flavor, alleviate family's diet work, and enrich the people's dietetic life.
Illustrate: sour meat product is south, the particularly widely popular folk food of river, Yunnan-Guizhou one band.
Among the people in very long eating habit, invented numerous smoked cured goods of pickling, it differs from one another, and it is a kind that wherein has characteristic that sour meat is pickled, and sour meat product in general preparation method among the people is:
1. meat cutting:, be convenient to edible being advisable with size according to the difference of selected meat kind or section, piece section, stripping and slicing.The meat material of well cutting auxiliary material (rice-flour noodles, salt, Chinese prickly ash, capsicum etc.) is in addition mixed thoroughly.
2. storage vessel is: the potter's clay altar jar of firing.The meat material of mix is packed in the altar jar, and utilization is carried out self-souring along the tank of the water altar secluding air that is filled with water.At normal temperatures according to season the temperature acidization generally about 7-20 days.
3. edible: it is edible that method is steamed, fried in shallow oil in general employing.
The altar jar is pickled not give because of lactic acid bacteria activity in its altar and is stopped, and acidization is deepened gradually, and general about 1-3 of holding time is about individual month.
The local flavor and the characteristics of acid meat product:
Acid meat product unique flavor, band is fragrant in the acid, and is fertile and oiliness.Appetizing brings meal, and has aid digestion.
Shortcoming is general family manufacture trouble, and storage life is shorter, and modern city family is because of various restrictions, and domestic curing is more difficult, causes this folk tradition meat flavor food to obtain promoting and developing.
Just be based on this consideration, the processing and fabricating and the modern foods packed in carton containers packing technique of traditional properties food-sour meat are combined, produce and be convenient to the bagged instant food that transports, prolong storage life, be convenient to eat, with supply the market, satisfy masses' needs, open up new diet field.
The major ingredient of sour meat food in soft package:
The general employing: pork, Radix Polygalae Crotalarioidis, Pig spareribs, fish, beef and mutton, chicken etc.
Auxiliary material is: rice and flour, salt, Chinese prickly ash, capsicum etc.
The comparison of acid meat product and other approximate food
| Food name | The selection of material | Manufacture craft | The local flavor characteristics |
| The acid meat product | Pork, Radix Polygalae Crotalarioidis, Pig spareribs, fish, beef and mutton, chicken etc. | Section, piece, section, mix auxiliary material, the sealing of dress altar, self-souring | Acid is fragrant, and is fertile and oiliness sealing is preserved. |
| Pickles and salt dish based food | Greengrocery | Salt marsh, the sealing of saline sook dress altar | Acid becomes |
| Smoked cured goods | Meat, bird, fish | Smoke-dried beancurd, air-dry | The natural normal temperature of cured perfume (or spice) is preserved |
| Canned meat | Meat, bird, fish | Process canned according to different cultivars | Keep each local flavor constant |
The various canned meat product of selling on acid meat product and the existing market is all had any different on preparation method and local flavor, is a new diet kind that is different from other canned foods.
Sour meat food in soft package can be produced series of products, now is listed as follows:
| The name of an article | Material | Specification | Characteristics |
| The acid sliced meat | Pork, rice and flour, condiment | Section | Fertile and oiliness |
| The acid chop | Pork chop amount, rice and flour condiment | Stripping and slicing | Osteoporosis |
| The acid large intestine | Radix Polygalae Crotalarioidis, rice and flour condiment | Segment | Fertile and oiliness |
| The acid fish | Freshwater fish rice and flour condiment | Decaptitate, deburring, stripping and slicing or sheet | Acid is salty good to eat |
| The acid beef and mutton | Smart beef and mutton rice and flour condiment | Section, chopping | Acid is fragrant |
| Acid chicken | Position chicken rice and flour condiment | Section, piece | Acid is fragrant |
To bring new advantage to the classical acid meat product after the foods packed in carton containers packing:
1. the storage life court of a feudal ruler is long.After the self-souring process reaches requirement, i.e. pack cooks sterilization, can prolong storage life and reach about 1 year.
2. through the sour meat product of boiling and packed sealing, acidity will no longer increase, but long preservation its appropriate fragrance and tart flavour.
3. be convenient to transportation and sale.
4. be convenient to eating at home, open after buying back to steam to fry in shallow oil and all can.
Technical process
Acidization
Meat (containing fish, bird) is cut apart section--mix auxiliary material, condiment--in the altar of packing into--
Self-souring is carried out in sealing
Packaging process
Coiled material film bag--filling food--pre-envelope mouth--vacuum suction or exhaust--
The sealing sack--case to put into sterilization frame high-temperature sterilization by--doing quick-fried--
Its processing equipment all has food mechanical equipment can supply to select for use.
This product estimates at comparatively considerable market potential and consumer.
Claims (1)
- Sour meat food in soft package belongs to the food processing class, this invention utilizes and excavates folks of china acid meat pickling process, adopting meat (pig, ox, sheep, fish, chicken, duck) and part internal organ is raw material, through add the frock altar, secluding air carries out self-souring, and use modern foods packed in carton containers packing technique to carry out sterilization packaging, produce fragrant good to eat, the long shelf-life of acid, be fit to that sell in market and the new series food of household consumption.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98108688A CN1236576A (en) | 1998-05-21 | 1998-05-21 | Soft canned packaged sour meat food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98108688A CN1236576A (en) | 1998-05-21 | 1998-05-21 | Soft canned packaged sour meat food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1236576A true CN1236576A (en) | 1999-12-01 |
Family
ID=5219753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98108688A Pending CN1236576A (en) | 1998-05-21 | 1998-05-21 | Soft canned packaged sour meat food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1236576A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791129B (en) * | 2009-12-08 | 2012-07-25 | 凌连聪 | Process for making cured pork |
| CN103494240A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Spirulina duck meat can |
| CN103622067A (en) * | 2012-08-24 | 2014-03-12 | 黄振忠 | Preparation process of sour meat |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
-
1998
- 1998-05-21 CN CN98108688A patent/CN1236576A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791129B (en) * | 2009-12-08 | 2012-07-25 | 凌连聪 | Process for making cured pork |
| CN103622067A (en) * | 2012-08-24 | 2014-03-12 | 黄振忠 | Preparation process of sour meat |
| CN103494240A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Spirulina duck meat can |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
| CN103689628B (en) * | 2013-12-25 | 2016-02-17 | 广西博士海意信息科技有限公司 | A kind of spicy butcher's meat or bacon and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |