Processing method of pre-cooked Chinese-style prepared dish

A processing method and pre-cooking technology, which is applied in the processing field of pre-cooked Chinese-style cooking dishes, can solve the problems of short shelf life, low sterilization temperature, spoilage, etc., and achieve the effects of rich flavor, improved tenderness and good effect

Pending Publication Date: 2020-05-01
ANHUI SHUXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Frozen prepared food refers to the process of precooking, frying, steaming, baking, etc. at room temperature, so that the central temperature of the product reaches 85-95°C; after processing, the protein of this type of food is moderately denatured, and the meat is firm and elastic. Chewy, tender, crispy, soft and juicy, maintaining the origi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1: A processing method of pre-cooked Chinese-style prepared dishes

[0029] A processing method of pre-cooked Chinese-style conditioned dishes is characterized in that it comprises the following technical steps.

[0030] (1) Preparation of Maillard flavor peptide

[0031] Steam explosion treatment. Mix the minced meat raw materials with the meal protein raw materials at a mass ratio of 1:3, and use enough food-grade purified water to soak for 45 minutes at 21°C; place the soaked materials in the steam explosion equipment, using a water to material ratio of 1 : 5. The pressure maintenance time is 200s, the steam pressure is 1.6MPa, and the steam explosion treatment is carried out to collect the steam explosion materials. The minced meat raw material is one or more of beef, pork, and chicken, and is leftover material for the cutting and processing of beef, pork, and chicken. This embodiment is specifically leftovers for chicken meat segmentation processing. The said ...

Example Embodiment

[0056] Example 2: A processing method of pre-cooked Chinese-style prepared dishes

[0057] A processing method of pre-cooked Chinese-style conditioned dishes includes the following steps:

[0058] Step 1: Mix the minced meat and the dregs protein raw materials according to the mass ratio of 1:5 to obtain the mixture, soak it in purified water at 30°C for 60 minutes; then perform the steam explosion treatment on the mixture to obtain the steam explosion treatment mixture, and then The steam explosion mixture, starch and purified water are mixed at a mass ratio of 30: 10: 20, and then added to the twin-screw extruder. The temperature of the feeding section is controlled at 60℃, the temperature of the extrusion section is 70℃, and the temperature of the metering section is controlled. 80℃, screw speed 150r / min, feeding speed 200g / min, for extrusion processing; collect the extruded materials for use;

[0059] Mix the extruded materials and purified water at a mass ratio of 1:10, add alk...

Example Embodiment

[0076] Embodiment 3: A processing method of pre-cooked Chinese-style prepared dishes

[0077] A processing method of pre-cooked Chinese-style conditioned dishes includes the following steps:

[0078] Step 1: Mix the minced meat and the dregs protein raw materials at a mass ratio of 1:2 to obtain a mixture, soak it in purified water at 5°C for 30 minutes; then perform steam explosion treatment on the mixture to obtain the steam explosion treatment mixture, and then The steam explosion mixture, starch and purified water are mixed in a mass ratio of 20:5:10, and then added to the twin-screw extruder. The temperature of the feeding section is controlled to 50℃, the temperature of the extrusion section is 60℃, and the temperature of the metering section is controlled. 70℃, screw speed 120r / min, feeding speed 200g / min, for extrusion processing; collect the extruded materials for use;

[0079] Mix the extruded materials and purified water at a mass ratio of 1:5, add alkaline protease, flav...

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PUM

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Abstract

A processing method of a pre-cooked Chinese-style prepared dish includes the following steps: (1) preparing a Maillard flavor peptide, (2) unfreezing frozen meat, (3) performing soaking tenderizationby using ultrasonic waves and a mixed salt solution, (4) preparing mixed powder of the flavor peptide and spices, (5) cutting the meat, and performing roll kneading marinating, (6) performing pre-cooking on the meat pieces, and (7) preparing the dish. The cooked meat or processed meat product prepared by the method has significantly improved tenderness compared with that of an ordinary unfrozen product; and the method uses minced meat, vegetable protein meal and starch as raw materials and adopts steam explosion, twin screw extrusion, compound enzymolysis and a microwave Maillard reaction to prepare the Maillard flavor peptide, and the Maillard flavor peptide is rich in flavor, and has a good aroma-improving freshness-increasing effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of precooked Chinese-style prepared dishes. Background technique [0002] Frozen prepared food refers to the process of precooking, frying, steaming, baking, etc. at room temperature, so that the central temperature of the product reaches 85-95°C; after processing, the protein of this type of food is moderately denatured, and the meat is firm and elastic. Chewy, tender, crispy, soft and juicy, maintaining the original nutritional content and inherent flavor of the food to the greatest extent; however, due to the low sterilization temperature, it cannot kill the bacteria that form spores, and it is prone to spoilage during storage, transportation and sales Therefore, it must be stored and transported under frozen conditions, and the shelf life is short. Frozen prepared food is one of the five categories of frozen food. It is another major category of fro...

Claims

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Application Information

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IPC IPC(8): A23L13/70A23L11/00A23L13/40A23L19/10A23L19/12A23L5/30A23L11/50
CPCA23L13/72A23L13/74A23L13/76A23L13/428A23L13/48A23L13/42A23L13/426A23L13/432A23L19/12A23L19/10A23L19/105A23L11/01A23L5/32
Inventor 苏魁
Owner ANHUI SHUXIANG FOOD CO LTD
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