Quantitative stewed meat production process and production line

Abstract

The invention provides a quantitative stewed meat production process. The quantitative stewed meat production process comprises the following production steps: (1) cutting raw materials; (2) injectingspice liquid; (3) performing vacuum tumbling; (4) pickling at low temperature; (5) baking, drying, smoking and coloring; (6) cooking; (7) performing secondary seasoning and coloring in a low-temperature soaking manner; and (8) cooling and air-drying. By adopting the process, the standardized production of the marinated meat can be realized, and the production cost is reduced. In addition, the invention further provides a corresponding production line.

Description

technical field [0001] The invention relates to the technical field of stewed meat production, in particular to a quantitative stewed meat production process and production line. Background technique [0002] First of all, in the prior art, stewed meat is stewed by high-temperature heating of brine. On the one hand, the brine evaporates a lot of water at high temperature, and more importantly, the brine is reused many times. , salinity, the amount of brine absorbed, the remaining amount of brine, and the amount of brine replenishment next time cannot be quantified, making it difficult to achieve standardized and stable production of products. [0003] Secondly, the processing of a large amount of brine and the storage of a large amount of brine require a lot of equipment and tools. The brine is not easy to become sour and difficult to preserve. The storage cost is high and the risk of deterioration is high. The spice blocks are extensively used, so the utilization rate is lo...

AI Technical Summary

Problems solved by technology

[0002] First of all, in the prior art, stewed meat is stewed by high-temperature heating of brine. On the one hand, the brine evaporates a lot of water at high temperature, and more importantly, the brine is reused many times. , salinity, the amount of brine absorbed, the remaining amount of brine, and the amount of brine replenishment next time cannot be quantified, making it difficult to achieve standardized and stable production of products

[0003] Secondly, the processing of a large number of brine products requires a large amount of brine storage, which requires a lot of equipment and tools. The brine is not easy to become sour and difficult to store. The storage cost is high and the risk of deterioration is high. The spice blocks are extensively used, so the utilization rate is low.

[0004] Third, the thickness of the traditional braised goods is uneven, the ripening time is inconsistent, and there is no fixed thickness and size processing process before braised

[0005] Fourth, the traditional stewed meat has a strong smell and unstable coloring. It has not undergone washing machine-type blood removal and heat drying to remove foreign matter, and has not been baked for coloring.

Special workshop style, unable to process efficiently on the assembly line

[0006] Fifth, the traditional small batch and small workshop style manual production depends on the experience of the master.

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