Preparation method and application of slow cooked soup can

Abstract

The invention discloses a preparation method and application of slow cooked soup can. The preparation method comprises the following steps that soup raw material and auxiliary materials are prepared; S2, the materials are charged into a tank subjected to disinfection treatment; after canning, vacuum cover sealing is performed; the tank is put into a sterilization pot and waits for stewing; S3, compressed air is introduced into the sterilization pot for controlling the pressure in the port to be greater than the pressure in the tank, so that the can is in a completely sealed state; gradual temperature rise operation is used for heating and stewing the can; the heating temperature is sequentially 50 to 60 DEG C (5 to 10min), 70 to 80 DEG C (10 to 15min), 90 to 100 DEG C (10 to 15min) and 100 to 110 DEG C (20 to 35min); then, sterilization is performed; S4, cooling is performed; the sterilization pot is opened; a finished product is taken out. The preparation method has the advantages that the old problems of nutrition loss, quality instability and the like of the existing can food are solved; the meat soup maintains the original favor and nutrition; by the method, the yield for preparing the slow cooked soup can be greatly improved; the quality is ensured; the industrialized application is finally realized.

Description

technical field [0001] The invention belongs to the field of canned food processing, and in particular relates to a preparation method and application of Laohuoliangtang canned food. Background technique [0002] Canned food has a long history in our country. It is not only delicious but also convenient to eat. It is deeply loved by consumers. In addition, because of its convenience and nutrition, it also occupies a major position in military supplies. [0003] Most of the existing cans on the market are solid products. With the upgrading of social consumption, consumers are constantly pursuing the quality of life. In today's fast-paced world, they hope to have Lao Huo Liang, which is similar to nourishing nutrition and can be enjoyed immediately. Soup products appear. At present, in order to drink Laohuo soup, in addition to purchasing the raw materials by yourself, preparing them and putting them on the stove and then simmering them on the stove for 4-5 hours, you can onl...

AI Technical Summary

Problems solved by technology

Patent application number 201610404736.4 has invented a factory production method of Taihe silky chicken stew. The production method is simple, the time is short, the equipment is simple, and the cost is low. Packing and sterilizing by pressing and concentrating to a paste state, not only the process is complicated, but also seriously affects its nutrients and flavor; patent application number 201010560707.X invented a stewed sea cucumber can and its processing method, patent application number 201410314867.4 A method for preparing a can of black bean and mutton soup announced, including raw material preparation, meat pretreatment, boiling in a pot, putting it into the can while it is hot, sterilizing and sealing at high temperature, the original flavor cannot be preserved 100%, and the subsequent filling process It also brings uncertainties to product quality

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