Method for processing smoked sauced meat and bean products

A production method and meat technology, applied in the field of food processing, can solve problems such as unhealthy side effects and hazards, and achieve the effect of rich color

Inactive Publication Date: 2014-02-05
隋明杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, for the production of some meat cooked food, in addition to adding some seasonings and traditional Chinese medicines in the factory production process, in order to increase the taste and color, some spices, pigments and other additives are often added. In order to prolong the shelf life, some Preservatives, and people's long-term consumption of additives and preservatives will cause unhealthy side effects and even cause great harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] smoking of poultry

[0042] Selected raw materials: 200 grams of aniseed, 200 grams of pepper, 200 grams of cloves, 200 grams of red cardamom,

[0043] 200 grams of white cardamom, 200 grams of nutmeg, 200 grams of grass mulberry, 200 grams of grass fruit, 150 grams of ginkgo fruit,

[0044] 200 grams of cinnamon, 100 grams of cumin, 200 grams of bay leaves, 200 grams of ginger, 100 grams of thyme,

[0045] 150 grams of tangerine peel and 200 grams of amomum; put them in a cotton medicine bag for later use.

[0046] Weigh 65 kilograms of clear water for subsequent use.

[0047] Depilate the poultry, remove the internal organs, wash and weigh 55 kg for later use.

[0048] Shaping: Beat the body of poultry with a wooden stick until soft and easy to shape. The head of the poultry is placed under the wings, and the claws are placed in the chamber for later use.

[0049] Blanching water: Put the poultry in a boiling water pot at 100°C for 5 minutes, remove the poultry an...

Embodiment 2

[0053] Livestock smoking

[0054] Selected raw materials: 200 grams of aniseed, 200 grams of pepper, 200 grams of cloves, 200 grams of red cardamom,

[0055] 200 grams of white cardamom, 200 grams of nutmeg, 200 grams of grass mulberry, 200 grams of grass fruit, 150 grams of ginkgo fruit,

[0056] 200 grams of cinnamon, 100 grams of cumin, 200 grams of bay leaves, 200 grams of ginger, 100 grams of thyme,

[0057] 150 grams of tangerine peel and 200 grams of amomum; put them in a cotton medicine bag for later use.

[0058] Weigh 65 kilograms of clear water for subsequent use.

[0059] Cut the livestock meat into boneless pieces with a length of 8-12 cm and a width of 5-7 cm.

[0060] Blanching water: put the livestock meat in a boiling water pot at 100°C for 5 minutes, remove and wash off the blood foam attached to it with warm water, and drain the water for later use.

[0061] Cooking: After boiling the medicinal material bag in clean water, put the livestock meat into the...

Embodiment 3

[0064] Smoked Vegetarian Chicken Tofu

[0065] The medicinal soup cooked with poultry is the old soup. Cut 50 kg of dried tofu into 2 cm strips and boil in 50 kg of old soup. Stir continuously during the boiling to prevent the bottom from sticking. Drain and remove after 20 minutes. Put it in the table-shaped tank, compact it with heavy objects, drain the excess soup, shape it after 5 minutes, take it out, cut it into uniform blocks, weigh the white sugar according to the weight ratio of block dry tofu to white sugar 20:1-2, and Put the white sugar on the bottom of the pot and heat it to 290°C, put the block-shaped dried tofu on the iron curtain in the pot, smoke it until golden yellow, take it out and dry it in the air.

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PUM

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Abstract

The invention discloses a method for processing smoked sauced meat and bean products, belonging to the technical field of food processing. The smoked sauced meat and bean products comprise the following raw materials in percentage by weight: 1.5%-2.5% of aniseeds, 1.5%-2.5% of wild peppers, 1.5%-2.5% of cloves, 1.5%-2.5% of alpinia galanga, 1.5%-2.5% of amomum cardamomum, 1.5%-2.5% of netmeg, 1.5%-2.5% of amomum globosum loureiro, 1.5%-2.5% of amomum tsao-ko, 1.0%-2.0% of ginkgoes, 1.5%-2.5% of cassia bark, 0.5%-1.5% of fennel, 1.5%-2.5% of bay leaves, 1.5%-2.5% of galanga, 0.5%-1.5% of murraya paniculata, 1.0%-2.0% of dried orange peels, 1.5%-2.5% of fructus amomi, 600%-800% of clear water, 500%-600% of meat and 500%-600% of bean products. The method comprises the following steps: selecting raw materials, shaping, blanching, stewing, and smoking. The method has the beneficial effects that some traditional Chinese medicines used in the method have the effects of dispelling cold, drying dampness, helping digestion, promoting circulation of vital energy to regulate middle energizer, warming stomach, eliminating phlegm, preventing malaria and the like; few traditional Chinese medicines are ingested at ordinary times but are very beneficial to a human body; healthcare and seasoning effects are integrated; the smoked meat and bean products are tasty in inside and outside, oily but not dry, rich in color and fragrant but not greasy; a modern industrialization concept is fused with a traditional technology to realize industrialization of smoked products.

Description

technical field [0001] The invention belongs to the technical field of food processing. Background technique [0002] At present, for the production of some meat cooked food, in addition to adding some seasonings and traditional Chinese medicines in the factory production process, in order to increase the taste and color, some spices, pigments and other additives are often added. In order to prolong the shelf life, some Preservatives, and people's long-term consumption of additives and preservatives will cause unhealthy side effects and even cause great harm to the body. Contents of the invention [0003] The purpose of the present invention is to provide a method for making smoked meat and soy products, which has a very good taste, has a certain health care effect on eaters and is green and healthy. [0004] Technical scheme of the present invention is as follows: [0005] Raw material proportioning of the present invention is: [0006] Aniseed 1.5-2.5 [0007] Pepper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/314A23L1/311A23L1/318A23L1/315A23L1/30A23C20/02A23L11/45A23L33/105
CPCA23C20/025A23L5/10A23L13/10A23L13/428A23L13/55A23L33/105A23V2002/00A23V2250/21A23V2300/24A23V2200/30A23V2200/044Y02A50/30
Inventor 隋明杰
Owner 隋明杰
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