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Industrial process of pot-stewed meat food

A production method and technology for livestock and poultry, which are applied in the fields of food preservation, food preparation, food science, etc., to achieve the effects of reasonable production process design, solving naked hawking, and prolonging the preservation period of products.

Inactive Publication Date: 2007-08-22
徐少东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In response to the above problems, many scientific research institutions, manufacturers and people of insight have continuously developed and researched, but so far there is no better way to solve the above problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: factory production method of cooked beef stewed vegetables

[0033] (1) Raw material pretreatment process: first, the beef is graded, selected and cleaned;

[0034] (2), blanching process: put the graded beef into the blanching pot, add 3 times of clear water, heat to boil, remove the floating foam, and then take out the beef;

[0035] (3), marinating process: immediately put the boiled beef into the old marinade marinating pot, add seasonings, heat to boil, and keep boiling slightly for 3 hours, until the beef is completely cooked and the seasonings fully penetrate into the meat;

[0036] (4) Vacuum cooling process: send the marinated beef immediately to a 100,000-level constant temperature purification workshop below 13°C, and cool it with a vacuum rapid cooling machine for 30 minutes to reduce the meat temperature to below 10°C;

[0037] (5) Slicing and dicing process: In a 100,000-level constant temperature purification workshop below 13°C, use a Niss...

Embodiment 2

[0039] Embodiment 2: factory production method of mutton stewed vegetable cooked food

[0040] (1) Raw material pretreatment process: firstly, the mutton is graded, selected and cleaned;

[0041] (2), blanching process: put the graded mutton into the blanching pot, add 2 times of clear water, heat to boil, remove the floating foam, and then take out the mutton;

[0042] (3) Stewing process: Put the boiled mutton into the old marinade marinating pot immediately, add seasonings, heat to boil, and keep boiling for 2 hours until the mutton is completely cooked and the seasonings fully penetrate into the meat;

[0043] (4), Vacuum cooling process: send the stewed mutton immediately to a 100,000-level constant temperature purification workshop below 13°C, and cool it with a vacuum rapid cooling machine for 25 minutes to reduce the meat temperature to below 10°C;

[0044] (5) Slicing and dicing process: In a 100,000-level constant temperature purification workshop below 13°C, use a ...

Embodiment 3

[0046] Embodiment 3: factory production method of cooked chicken stewed vegetables

[0047] (1) Raw material pretreatment process: first, the chicken is graded, selected and cleaned;

[0048] (2), blanching process: put the graded chicken into the blanching pot, add 2 times of clear water, heat to boil, remove the foam, and then take out the chicken;

[0049] (3), marinating process: put the boiled chicken into the old marinade marinating pot immediately, add seasonings, heat to boil, and keep boiling slightly for 1 hour, until the chicken is completely cooked and the seasonings fully penetrate into the meat;

[0050] (4) Vacuum cooling process: send the marinated chicken immediately to a 100,000-level constant temperature purification workshop below 13°C, and cool it with a vacuum rapid cooling machine for 20 minutes to lower the temperature of the meat below 10°C;

[0051] (5) Slicing and dicing process: In a 100,000-level constant temperature purification workshop below 13...

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Abstract

The industrial process of producing pot-stewed meat food includes the following steps: pre-treatment of material, scalding, pot-stewing in soy sauce, vacuum cooling in a constant temperature cleaning shop to below 10 deg.c, cutting with a high speed slicing machine in a constant temperature cleaning shop, weighing and packing in box, and final packing in an air conditioning and preserving package machine. The present invention has high production efficiency, and the pot-stewed meat food has stable quality, long preservation period and other advantages.

Description

technical field [0001] The invention relates to a processing technology for cooked food of livestock and poultry stewed vegetables, in particular to a method for transforming the manual workshop production of cooked food of livestock and poultry stewed vegetables into industrialized production. Background technique [0002] Livestock and poultry stewed vegetable cooked food is one of the convenient dishes on the traditional table in our country. For a long time, most of the cooked foods of livestock and poultry stewed vegetables have been simply processed in family workshops and sold naked. The stewed vegetables and cooked foods sold in livestock and poultry stewed vegetables stores and cooked food stalls in supermarkets are often processed in places where consumers can see them. In this way, it is easy to cause raw and cooked foods to be mixed, food processing procedures and functional divisions are unqualified, etc. lead to cross-contamination of food. Since cooked food ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L1/311A23L1/315A23L1/314A23L1/318A23L3/3418A23L3/36A23L5/10A23L13/10A23L13/40A23L13/50A23L13/70
Inventor 徐少东
Owner 徐少东
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