CN1292679C - Instant food product producing process - Google Patents
Instant food product producing process Download PDFInfo
- Publication number
- CN1292679C CN1292679C CNB2004100469646A CN200410046964A CN1292679C CN 1292679 C CN1292679 C CN 1292679C CN B2004100469646 A CNB2004100469646 A CN B2004100469646A CN 200410046964 A CN200410046964 A CN 200410046964A CN 1292679 C CN1292679 C CN 1292679C
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- Prior art keywords
- baking
- temperature
- controlled
- share
- food
- 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.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000009938 salting Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 235000013622 meat product Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012545 processing Methods 0.000 abstract 1
- 238000012958 reprocessing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 230000002950 deficient Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method for processing food, particularly to the method for preparing instant food. The present invention is composed of the working procedures of the defreezing, the cleaning, the flavoring, the stirring, the salting, the shaping, the drying, the baking, the vacuum packaging, the quality test of raw materials, etc., wherein flavoring ingredients and flavoring proportions adopted by the flavoring working procedure are: 2 to 5 shares of white sugar, 1 to 2 shares of salt, 1 to 3 shares of chilli essence, 1.5 to 3 shares of monosodium glutamate, 0.5 to 1 share of chicken essence, 0.1 to 0.5 share of wild pepper, 0.1 to 0.5 share of fennel, 0.01 to 0.05 share of cassia barks and 0.1 to 0.15 share of nitrite; salting time adopted by the salting working procedure is from 22 to 25 hours, and temperature is controlled to 0 to 5 DEG C; drying time in the drying working procedure is from 18 to 24 hours, and temperature is controlled to 50 to 70 DEG C; baking time in the baking working procedure is from 25 to 35 minutes, and temperature is controlled to 155 to 165 DEG C. The present invention has the advantages that the original nutrient components are preserved, are not destroyed, or are not lost; the water content of the food is moderate, a mouth feel is pure, and shelf life is long; any pigment and additive are not added, and the food can be eaten when opened without reprocessing, is convenient to carry, and is the ideal food for people's outgoing tours and leisure.
Description
Technical field
The present invention relates to a kind of processing method of food, particularly a kind of method of making instant meat product.
Background technology
At present, produce instant meat product and adopt sauce, halogen, traditional handicraft such as roasting, fried usually,,, have following defective with regard to technology itself though brought convenience to people: the one, moisture is than great; The 2nd, the shelf-life is short, is generally two to three months; The 3rd, because high temperature sterilization, meat has played variation, has damaged nutritional labeling, and mouthfeel is poor.
Summary of the invention
Purpose of the present invention just provides a kind of a kind of method of making instant meat product that overcomes above-mentioned defective.
Technical scheme of the present invention realizes by following approach, it by raw material thaw cleaning, condiment, stir, pickle, finalize the design, operation such as oven dry, baking, vacuum packaging, quality inspection forms, wherein the composition and the proportioning of the condiment that adopted of condiment operation are: white sugar 2-5 part, salt 1-2 part, chilli extract 1-3 part, monosodium glutamate 1.5-3 part, chickens' extract 0.5-1 part, Chinese prickly ash 0.1-0.5 part, fennel 0.1-0.5 part, cassia bark 0.01-0.05 part, nitrite 0.1-0.15 part; Pickling the salting period that operation adopts is 22-25 hour, and temperature is controlled at 0-5 ℃; Drying time in the baking operation is 18-24 hour, and temperature is controlled at 50-70 ℃; The baking time in the baking operation is 25-35 minute, and temperature is controlled at 155-165 ℃.
The present invention is owing to adopted reflected infrared ray that the temperature of product is arrived central point fast to toast, solved technological deficiency traditionally, broken away from traditional handicraft because high temperature sterilization causes destroying the defective of nutritional labeling, make its various condiment compositions of pickling fully and raw material blend together one.Have original nutritional labeling of preservation and do not destroy, do not run off; Product moisture is moderate, and mouthfeel is pure; Can preserve under the long shelf-life, normal temperature 180 days; Do not add any pigment and additive; Promptly open instantly, need not reprocess, easy to carry, be the go sightseeing ultimate foods of leisure of people.The present invention is applicable to and makes the instant meat product of meat product.
Figure of description
Accompanying drawing is a process chart of the present invention.
The specific embodiment
Describe the specific embodiment of the present invention in detail below in conjunction with accompanying drawing.
The present invention by raw material thaw cleaning, condiment, stir, pickle, finalize the design, operation such as oven dry, baking, vacuum packaging, quality inspection forms, wherein the composition and the proportioning of the condiment that adopted of condiment operation are: white sugar 2-5 part, salt 1-2 part, chilli extract 1-3 part, monosodium glutamate 1.5-3 part, chickens' extract 0.5-1 part, Chinese prickly ash 0.1-0.5 part, fennel 0.1-0.5 part, cassia bark 0.01-0.05 part, nitrite 0.1-0.15 part; Pickling the salting period that operation adopts is 22-25 hour, and temperature is controlled at 0-5 ℃; Drying time in the baking operation is 18-24 hour, and temperature is controlled at 50-70 ℃; The baking time in the baking operation is 25-35 minute, and temperature is controlled at 155-165 ℃.The baking operation adopts reflected infrared ray that food is carried out baking.
The alleged instant meat product of the present invention is the meat product, comprises chicken wings, chicken leg, shank, sausage, duck neck, duck's foot etc.
Be that example is described in detail technological process of the present invention below with the chicken wings, chicken wings is through thawing, and after removing foreign material and cleaning, claims 50 kilograms of chicken wings; Condiment (condiment accounts for raw-material 8-10%) is added in the chicken wings, pour the spice machine into and stir, the time is about 1 minute; Pour out and put into freezer and pickle, the time is about 24 hours, and temperature is controlled at 0-5 ℃; Pickle the back shaping and finalize the design, hang on the go-cart frame, push in the drying room and dry, the time is 24 hours, and temperature is 70 ℃; Heat by reflected infrared ray after the oven for drying again and bake, the time is 30 minutes, 160 ℃ of temperature; Push sterile workshop after baking and cool off, after the cooling, carry out vacuum packaging and get final product.
Claims (1)
1. method of making instant meat product, by raw material thaw cleaning, condiment, stir, pickle, finalize the design, operations such as oven dry, baking, vacuum packaging, quality inspection form, it is characterized in that:
A) composition and the proportioning of the condiment that adopted of described condiment operation are: white sugar 2-5 part, salt 1-2 part, chilli extract 1-3 part, monosodium glutamate 1.5-3 part, chickens' extract 0.5-1 part, Chinese prickly ash 0.1-0.5 part, fennel 0.1-0.5 part, cassia bark 0.01-0.05 part, nitrite 0.1-0.15 part;
B) the described salting period of pickling in the operation is 22-25 hour, and temperature is controlled at 0-5 ℃;
C) drying time in the described baking operation is 18-24 hour, and temperature is controlled at 50-70 ℃;
D) the baking time in the described baking operation is 25-35 minute, and temperature is controlled at 155-165 ℃;
E) described baking operation adopts reflected infrared ray that food is carried out baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100469646A CN1292679C (en) | 2004-11-24 | 2004-11-24 | Instant food product producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100469646A CN1292679C (en) | 2004-11-24 | 2004-11-24 | Instant food product producing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1608493A CN1608493A (en) | 2005-04-27 |
| CN1292679C true CN1292679C (en) | 2007-01-03 |
Family
ID=34763893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100469646A Expired - Fee Related CN1292679C (en) | 2004-11-24 | 2004-11-24 | Instant food product producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1292679C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381938B (en) * | 2014-11-05 | 2016-05-04 | 湖北周黑鸭食品工业园有限公司 | A kind of halogen material and method of processing sea-tangle |
| CN108077781A (en) * | 2017-12-05 | 2018-05-29 | 广西壮族自治区农业科学院农产品质量安全与检测技术研究所 | A kind of preparation method of instant cured sausage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058883A (en) * | 1991-09-02 | 1992-02-26 | 吉林省农业科学院大豆研究所 | The production technology of peanut-made cooling drink |
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
-
2004
- 2004-11-24 CN CNB2004100469646A patent/CN1292679C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058883A (en) * | 1991-09-02 | 1992-02-26 | 吉林省农业科学院大豆研究所 | The production technology of peanut-made cooling drink |
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1608493A (en) | 2005-04-27 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: ZHUZHOU CITY HAOBANGMEI FOOD CO., LTD. Free format text: FORMER OWNER: JIN AIGUO Effective date: 20091016 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20091016 Address after: Dong Jia Duan Aviation Road Lusong District Zhuzhou city of Hunan Province, No. 99 Patentee after: ZHUZHOU HAOBANGMEI FOODS Co.,Ltd. Address before: Zhuzhou City, Hunan Province, lotus Lusong District Chong Road Zhuzhou City Great Food Co. Ltd hospital Patentee before: Jin Aiguo |
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| TR01 | Transfer of patent right |
Effective date of registration: 20190408 Address after: 412000 Room 1402, 11 Building, Four Seasons Garden, Xiangjiang River, Taizi Road, Lusong District, Zhuzhou City, Hunan Province Patentee after: Xia Weiyi Address before: 412000 No. 99 Dong Jiaduo Aviation Road, Lusong District, Zhuzhou City, Hunan Province Patentee before: ZHUZHOU HAOBANGMEI FOODS Co.,Ltd. |
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| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070103 |
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| CF01 | Termination of patent right due to non-payment of annual fee |