Tasty jar and tasty technology thereof

A process and tank body technology, which is applied in the field of flavor tanks and flavor technology, can solve the problems of restricting the development of raw meat concoctions, destroying the product appearance, and occupying a large space, so as to achieve fast flavor effects, guaranteed product quality, and equipment The effect of energy consumption reduction

Inactive Publication Date: 2012-01-18
SHAANXI JIANHE INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of process takes a long time to prepare; 2-4 hours or even longer, the taste is uneven; and due to the rotation, the product will be damaged greatly, and the defective rate can reach about 15%, resulting in great waste; The production process consumes a lot of energy; the output of the equipment is low, and it takes up a lot of space
These seriously limit the development of the raw meat preparation industry

Method used

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  • Tasty jar and tasty technology thereof
  • Tasty jar and tasty technology thereof
  • Tasty jar and tasty technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, whole chicken tastes good

[0044] (1) Material liquid extraction: select the required spices and ingredients according to the required taste, extract with a multi-functional extraction tank, first use 50% alcohol to extract for 4 hours, and then use 8 times of water to extract three times respectively, and extract After the liquid is mixed, add appropriate amount of salt, sugar and other seasonings;

[0045] (2) Raw material sorting: Fresh or thawed whole chicken raw meat is sorted one by one to remove viscera, hair, impurities, etc. and clean them;

[0046] (3) Flavor preparation: Put the qualified raw meat and feed liquid into the flavor tank according to the proportion, and use the method of negative pressure cold taste to marinate. When marinating, when the vacuum pressure in the tank reaches -0.06, cool and marinate Cook for 30-50 minutes; then take out the product, drain the material liquid, pack into bags, and vacuum seal.

[0047] (4) Quick-froz...

Embodiment 2

[0048] Embodiment 2, chicken wings tasty

[0049] (1) Material liquid extraction: Select the required spices and ingredients according to the required taste, extract with a multi-functional extraction tank, first use 52.5 degrees of alcohol to extract for 7 hours, and then use 10 times of water to extract three times respectively, and extract After the liquid is mixed, add appropriate amount of salt, sugar and other seasonings;

[0050] (2) Raw material sorting: Fresh or thawed chicken wing raw meat is sorted one by one to remove hair roots, feathers, impurities, etc. and clean them;

[0051] (3) Prepare the taste: put the qualified raw meat and feed liquid into the taste tank according to the proportion, and use the method of negative pressure cold taste to marinate. When marinating, when the vacuum pressure in the tank reaches -0.53Mpa, cool Marinate for 6-15 minutes; then take out the product, drain the liquid and pack it into a bag for vacuum sealing.

[0052] (4) Quick-...

Embodiment 3

[0053] Embodiment 3, pork flavor

[0054] (1) Material liquid extraction: select the required spices and ingredients, extract with a multi-functional extraction tank, first use 55% alcohol for 10 hours, and then use 12 times of water to extract three times, mix the extracts, Add appropriate amount of salt, sugar and other seasonings;

[0055] (2) Raw material sorting: Fresh or thawed pork raw meat is sorted one by one, after removing hair roots, impurities, etc. and cleaning, cut into pieces according to the order requirements;

[0056] (3) Prepare the taste: put the qualified raw meat and feed liquid into the taste tank according to the proportion, and use the method of negative pressure cold taste to marinate. When marinating, when the vacuum pressure in the tank reaches -1.0Mpa, cool it Marinate for 30 minutes; then take out the product, drain the liquid and pack it into a bag for vacuum sealing.

[0057](4) Quick-frozen packaging: The product is quickly frozen for 10 hou...

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PUM

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Abstract

The invention relates to a tasty jar and a tasty technology thereof. At present, the raw meat seasoning tasty technology of the meat production enterprises in China mainly dissolves the spice powder and other auxiliary materials into the water, the raw meat and feed liquid are rolled, tasted and seasoned, and then are carried out standing, quickly freezing, packaging and undergone other processes under a vacuum condition. The tasty jar comprises a jar body with supporting feet, wherein a feed port is arranged at the top of the jar body, a feed outlet is arranged at the lower part of one side of the outside of the jar body, a buffering jar is connected with the jar body through a broken empty opening at the top of the jar body, a vacuum pump is connected with the jar body through a vacuum opening at the top of the jar body, and the tasty technology is completed after the feed liquid extraction, raw material selection, seasoning and tasting, quick freezing and packaging. The invention is tasted through standing, the product state is complete, the appearance naturally presents the natural color, and the production link cannot cause degraded products with appearance defects; and the energy consumption of the equipment is reduced by 60%, the invention has a simple structure, is convenient to operate, is beneficial to cleaning, and cannot cause sanitation dead angles, and the product quality is effectively ensured.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a flavoring jar and a flavoring process thereof. Background technique [0002] Modulated meat products are emerging meat products in recent years. Because they can provide a variety of unique tastes for roasting, roasting, frying, stewing, etc., they have become the new favorite on the dining table. A new generation of healthy food. [0003] At present, the raw meat preparation process of my country's meat production enterprises is mainly to dissolve the spice powder and other auxiliary materials in water, and then the raw meat and the material liquid are rolled and kneaded to prepare the taste under vacuum conditions, then stand still, quick-frozen packaging and other processes made. This kind of process takes a long time to prepare; 2-4 hours or even longer, the taste is uneven; and due to the rotation, the product will be damaged greatly, and the defective rate can reac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/318A23L13/70
Inventor 渠敬峰
Owner SHAANXI JIANHE INDAL
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