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Technology for rapidly processing sauce-stewed meat products based on concave electromagnetic induction pot

A technology of electromagnetic induction for stewed meat products, which is applied in food freezing, food science, etc., can solve the problems of poor flavor and texture of products, long processing time of stewed meat products, and low thermal efficiency of processing, so as to achieve large-scale industrialization The effect of rapid production, lower temperature and fast heating rate

Inactive Publication Date: 2019-11-15
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of long processing time, low thermal efficiency of processing, and poor flavor and texture caused by uneven heating of products, the invention provides a quick-processing stewed sauce based on a concave electromagnetic induction pot. Meat product technology, taking sauced ribs as an example, the sauced ribs produced by the technical scheme of the present invention have high tenderness, and while reducing fat content, have a higher proportion of unsaturated fatty acids and monounsaturated fatty acids, which are beneficial to the human body. fatty acid

Method used

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  • Technology for rapidly processing sauce-stewed meat products based on concave electromagnetic induction pot
  • Technology for rapidly processing sauce-stewed meat products based on concave electromagnetic induction pot
  • Technology for rapidly processing sauce-stewed meat products based on concave electromagnetic induction pot

Examples

Experimental program
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Effect test

Embodiment 1

[0033] This embodiment provides a recipe and process for making sauce ribs conditioning packs based on a concave electromagnetic induction pot. The recipe is made of the following parts by weight of raw materials: 800 parts of pork ribs, 2 parts of fennel, 0.2 parts of cloves, 2 parts of cardamom, 2 parts cinnamon, 3 parts green onion powder, 5 parts ginger powder, 9 parts salt, 100 parts white sugar, 30 parts cooking wine, 30 parts dark soy sauce, 20 parts light soy sauce.

[0034] The sauce ribs are processed according to the above formula, and the processing technology includes the following steps:

[0035] (1) Pretreatment:

[0036] ① Trim and blanch raw pork ribs

[0037] Remove the excess fat on the surface of the pork ribs, cut them into pieces with a length of 4cm, and wash off the broken bones and blood stains on the surface with water; put the ribs in cold water and heat with 2000 power, when the center temperature of the pot is at the same temperature as the side of the pot...

Embodiment 2

[0047] Example 2 (Comparative cooking time group)

[0048] This embodiment provides a recipe and process for making sauce ribs conditioning packs based on a concave electromagnetic induction pot. The recipe is made of the following parts by weight of raw materials: 800 parts of pork ribs, 2 parts of fennel, 0.2 parts of cloves, 2 parts of cardamom, 2 parts cinnamon, 3 parts green onion powder, 5 parts ginger powder, 9 parts salt, 100 parts white sugar, 30 parts cooking wine, 30 parts dark soy sauce, 20 parts light soy sauce.

[0049] The sauce ribs are processed according to the above formula, and the processing technology includes the following steps:

[0050] (1) Pretreatment:

[0051] ① Trim and blanch raw pork ribs

[0052] Remove the excess fat on the surface of the pork ribs, cut them into pieces with a length of 4cm, and wash off the broken bones and blood stains on the surface with water; put the ribs in cold water and heat with 2000 power, when the center temperature of the po...

Embodiment 3

[0062] Example 3 (Traditional Process Comparison Group)

[0063] This embodiment provides a recipe and process for making sauced ribs conditioning packs based on a plate induction cooker. The recipe is made of the following parts by weight: 800 parts of pork ribs, 2 parts of fennel, 0.2 parts of cloves, 2 parts of cardamom, and 2 parts of cinnamon. Servings, 3 scallion powder, 5 ginger powder, 9 edible salt, 100 sugar, 30 cooking wine, 30 dark soy sauce, 20 light soy sauce.

[0064] The processing technology includes the following steps:

[0065] (1) Pretreatment:

[0066] ① Trim and blanch raw pork ribs

[0067] Remove the excess fat on the surface of the pork ribs, cut them into 4 pieces, wash off the broken bones and blood stains on the surface with water; put the ribs into cold water, use a plate induction cooker with 2000 power, when the center temperature of the pot is at When the temperature is 95℃, blanch the water for 5 minutes;

[0068] (2) Boiled in plate induction cooker:

...

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Abstract

The invention discloses a technology for rapidly processing sauce-stewed meat products based on a concave electromagnetic induction pot and belongs to the technical field of food processing. Accordingto the technology, the customized concave electromagnetic induction pot with the advantages of high heating speed, uniform heating and the like is utilized to prepare the high-quality sauce-stewed meat products. The technology is characterized in that the prepared sauce-stewed meat products have small processing loss, the content of unsaturated fatty acid and monounsaturated fatty acid is increased while the fat content is lowered, and the taste is mellow. For example, a processing technology of sauce-stewed pork ribs comprises the following steps of preprocessing, application of a stewing technology, packaging, precooling and quick freezing. The technology for rapidly processing the sauce-stewed meat products has the advantages that a concave electromagnetic induction pot technology is utilized to ensure that the heating time is short and heating is uniform in a processing process of the sauce-stewed pork ribs, and correspondingly the processing quality and the processing efficiencyare greatly improved in comparison with a traditional technology; the whole operation process is one time faster than that of a traditional method; meanwhile, the nutrients of food are effectively retained, so that the technology for rapidly processing the sauce-stewed meat products is effective in processing of the high-quality sauce-stewed meat products.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a rapid processing technology based on a concave electromagnetic induction cooker, in particular to a rapid processing technology based on a concave electromagnetic induction cooker that contains a high proportion of beneficial fatty acids. Background technique [0002] Electromagnetic induction heating is a method of heating food using the principle of electromagnetic induction. Based on the law of electromagnetic induction, high-frequency alternating current passes through a coil to generate an alternating magnetic field in space. When the alternating magnetic field passes through a conductor, an eddy current is generated. The reason for resistance is to further convert electrical energy into heat energy to heat food. Compared with traditional heating methods, electromagnetic induction heating is more energy-efficient. The thermal efficiency of electromagnetic induction reache...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L13/40
CPCA23L13/428A23L5/13A23L5/10A23V2002/00A23V2300/20
Inventor 李春保张泽张志飞周光宏赵迪徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY
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