A method and equipment for preparing pre-cooked beef with dried tangerine peel

Abstract

This invention relates to the field of prepared tangerine peel beef, specifically to a method and equipment for preparing tangerine peel beef, comprising a pre-processing preparation device, a fixed mounting plate, a fixed mounting frame, a fully automatic stir-frying pan, and an anti-oxidation preservation device. The fully automatic stir-frying pan is positioned above the anti-oxidation preservation device, and the pre-processing preparation device is positioned above the fully automatic stir-frying pan. The fixed mounting frame is distributed on the outer sides of both ends of the pre-processing preparation device, and the fixed mounting plate is fixedly connected to the inner end of the fixed mounting frame. This device, through its pre-processing preparation device, allows for automatic and rapid feeding during beef production, and enables the beef to be soaked stably at a constant temperature for an extended period, allowing the ingredients to fully penetrate the interior of the beef. Furthermore, the beef is discharged automatically and accurately, greatly improving the efficiency of the processing.

Description

Technical Field

[0001] This invention relates to the field of prepared beef with tangerine peel technology, specifically a method and equipment for preparing prepared beef with tangerine peel. Background Technology

[0002] Pre-cooked meals are finished or semi-finished products made from various ingredients and seasonings using modern standards. They are convenient products that can be eaten after simple processing. Making traditional dishes like tangerine peel beef into pre-cooked meals not only meets the needs of current social development but also enriches the existing variety of pre-cooked meals, which is of great significance to the long-term development of pre-cooked meals.

[0003] Pre-cooked beef with tangerine peel is a traditional specialty dish, mainly made from beef and tangerine peel. However, the existing process for preparing pre-cooked beef with tangerine peel results in a poor taste, and the inconvenience of adding various ingredients during preparation makes the process cumbersome and inefficient. Furthermore, the beef cannot be fully immersed in the sauce, resulting in poor pretreatment of the beef and a poor product taste. The finished product cannot be stored or packaged for a long time and is prone to oxidation and spoilage. Therefore, a device is needed to solve the above problems. Summary of the Invention

[0004] To address the problems in the prior art, this invention provides a method and equipment for preparing pre-cooked beef with tangerine peel.

[0005] The technical solution adopted by the present invention to solve its technical problem is: a method and equipment for preparing tangerine peel beef pre-cooked dish, including a pre-processing preparation device, a fixed mounting plate, a fixed mounting frame, a fully automatic stir-frying pot, and an anti-oxidation preservation device. The fully automatic stir-frying pot is arranged above the anti-oxidation preservation device on one side, the pre-processing preparation device is arranged above the fully automatic stir-frying pot, the fixed mounting frame is distributed on the outer sides of both ends of the pre-processing preparation device, and the fixed mounting plate is fixedly connected to the inner end of the fixed mounting frame.

[0006] Preferably, the pre-processing preparation device includes a mixing pre-processing body and a feeding adjustment body, wherein the mixing pre-processing body is disposed on the feeding adjustment body.

[0007] Preferably, the feeding adjustment body includes an electric heating box, adjusting gears, a track rod, a first motor, a synchronous rotating belt, a synchronous rotating wheel, a drive adjusting gear, a control panel, a material guiding and positioning control box, and a first feeding hopper. The material guiding and positioning control box is located on one side of the electric heating box. The control panel is fixedly connected to the outer end of the electric heating box. The track rod is symmetrically fixedly installed between the middle of the electric heating box and the material guiding and positioning control box. The adjusting gears are symmetrically distributed on the middle outer sides of the electric heating box and the material guiding and positioning control box, and the adjusting gears are meshed together. The drive adjusting gear is located on the... On the outside of the adjusting gear, the synchronous rotating wheel is fixedly connected to the middle of the end of the driving adjusting gear and the adjusting gear. The synchronous rotating belt is rotatably installed between adjacent synchronous rotating wheels. The first motor is located at the bottom end of the adjusting gear, and the driving end of the first motor is fixedly connected to the middle of the bottom end of the adjusting gear. The first feeding hopper is fixedly connected to the middle of the upper end of the material guiding and positioning control box. An alarm light and a controller are fixedly installed on the outer end of the material guiding and positioning control box, and the controller is located above the alarm light. Laser sensors are uniformly fixedly installed inside the material guiding and positioning control box.

[0008] Preferably, the mixing pre-processing body includes a second feeding hopper, a discharge hose, a mixing soaking tank, a drive adjusting toothed plate, a conical baffle, a conveying feeding hose, a rotating extrusion disc, a baffle disc, a conical extrusion needle, a discharge pipe, a spiral discharge column, a first electric push rod, a sealing protective cover, a second motor, a sealing baffle plate, and a fixing ring. The discharge pipe is fixedly connected to the bottom end of the mixing soaking tank, the fixing ring is fixedly connected to the discharge pipe, the first electric push rod is uniformly fixedly connected to the bottom end of the fixing ring, the sealing baffle plate is fixedly connected to the bottom end of the first electric push rod, the second motor is fixedly connected to the middle of the bottom end of the sealing baffle plate, the sealing protective cover is fixedly connected to the bottom end of the sealing baffle plate by bolts, and the spiral discharge column is rotatably engaged. In the middle of the sealing baffle, the drive end of the second motor is fixedly connected to the middle of the spiral discharge column. The discharge hose is fixedly connected to the outside of the bottom end of the discharge pipe through a control valve. The conveying and feeding hose is fixedly connected to the upper end of the mixing and soaking tank through a control valve. The rotating extrusion plate is rotatably installed inside the mixing and soaking tank. The baffle is evenly fixedly installed on the inner wall of the mixing and soaking tank. The conical extrusion needle is evenly fixedly connected to the baffle and the rotating extrusion plate. The drive adjusting tooth plate is symmetrically fixedly connected to both sides of the mixing and soaking tank. The second feeding hopper is fixedly connected to the upper end of the mixing and soaking tank by bolts. The conical baffle is fixedly connected to the discharge pipe, and the sealing baffle is located inside the conical baffle.

[0009] Preferably, the anti-oxidation preservation device includes a conical feeding port, a sliding pusher plate, a second electric pusher rod, a vacuum pump, a preservation box, a first sealing sliding plate, and a second sealing sliding plate. The conical feeding port is opened through the middle of the upper end of the preservation box. The sliding pusher plate is slidably engaged with the upper ends of both ends of the preservation box. The second electric pusher rod is symmetrically and fixedly connected to both ends of the preservation box, and the driving end of the second electric pusher rod is fixedly connected to the sliding pusher plate. The second sealing sliding plate is slidably engaged with the inside of the upper end of the preservation box. The first sealing sliding plate is slidably engaged with the outside of the bottom end of the preservation box. The vacuum pump is uniformly and fixedly connected to the bottom end of the preservation box.

[0010] Preferably, the storage box consists of a base layer, a heat-sealing layer, and a protective layer. The heat-sealing layer is located between the base layer and the protective layer. The base layer is a multi-layer co-extruded composite film, the heat-sealing layer is a stainless steel plate, and the base layer contains a protective layer containing antioxidants and antibacterial agents. The protective layer is a thermal insulation foam board.

[0011] Preferably, the track rod is slidably engaged with both sides of the mixing soaking tank, and the drive adjusting gear is meshed with the drive adjusting gear plate. The first motor, synchronous rotating wheel, drive adjusting gear and adjusting gear are arranged on the fixed mounting plate. The symmetrically arranged fixed mounting plates are fixedly connected to the electric heating box and the material guiding positioning control box, respectively.

[0012] A method for preparing a pre-cooked dish of beef with tangerine peel includes the following steps:

[0013] S1. Beef needs to be cut into appropriately sized chunks and slices. Dried tangerine peel needs to be soaked in water until soft and then chopped into powder and shreds. Marinate the cut beef chunks with 10% starch + 30% dried tangerine peel powder + 20% cooking wine for 30 minutes, then rinse and set aside.

[0014] S2. Add the pre-treated beef to the mixing and marinating tank, and then quickly and accurately add salt, Sichuan peppercorns, ginger, garlic, green onions, millet chili, snow crystal salt, white sugar, chicken essence seasoning, soy sauce, spicy red oil, sesame oil, peanut oil and cooking wine to the mixing and marinating tank. Mix the seasonings well and marinate for about 20 minutes to allow the beef to absorb the flavor.

[0015] S3. Then, place the processed beef into a fully automatic stir-frying pot and stir-fry. Finally, pour it into an anti-oxidation preservation device for storage and package the finished product in the anti-oxidation preservation device with a sealed bag.

[0016] Preferably, the sealed bag is made of a multilayer composite material of polyester and nylon, and the inner layer material contains antioxidants, antibacterial agents and moisture-proofing agents. The inner wall of the sealed bag is uniformly coated with a mixture of limonene essential oil and vitamin C, and the amount of vitamin C is less than the amount of limonene essential oil.

[0017] The beneficial effects of this invention are:

[0018] I. This invention, through its pre-processing preparation device, enables automatic and rapid feeding during beef production and allows the beef to be soaked stably at a constant temperature for an extended period. This ensures the ingredients fully penetrate the beef, and the beef discharge is convenient, automatic, and precise, greatly improving processing efficiency. The feeding adjustment mechanism allows for the easy addition of various granular and powdered seasonings, preventing spillage or floating / scattering of granular or powdered ingredients. This ensures precise, rapid, convenient, and automatic feeding. Furthermore, the equipment allows for stable soaking of the beef, broth, and ingredients at a constant temperature, resulting in better flavor absorption and significantly shortening soaking time, thus improving processing efficiency.

[0019] II. The present invention features an anti-oxidation preservation device and a sealed bag for packaging the finished product, which are made of a multi-layer composite material of polyester and nylon. The inner layer of the material contains antioxidants, antibacterial agents, and moisture-proof agents. The inner wall of the sealed bag is uniformly coated with a mixture of limonene essential oil and vitamin C to increase antibacterial properties, extend shelf life, and maintain freshness. This allows the finished product to be safely preserved, packaged, and transported for a long time, preventing the beef from oxidizing and deteriorating during storage. Attached Figure Description

[0020] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0021] Figure 1 This is a schematic diagram of the main structure of the present invention;

[0022] Figure 2 This is a side view of the three-dimensional structure of the main body in this invention;

[0023] Figure 3 This is a schematic diagram of the pre-processing preparation device in this invention;

[0024] Figure 4 This is a schematic diagram of the main structure for adjusting the feeding mechanism in this invention;

[0025] Figure 5 This is a schematic diagram of the internal structure of the material guiding and positioning control box in this invention;

[0026] Figure 6 This is a schematic diagram of the hybrid pre-processed main structure in this invention;

[0027] Figure 7 This is a schematic diagram of the bottom structure of the mixing soaking tank in this invention;

[0028] Figure 8 This is a schematic diagram of the anti-oxidation preservation device in this invention;

[0029] Figure 9 This is a schematic diagram of the storage box structure in this invention;

[0030] Figure 10 This is a schematic diagram of the malondialdehyde standard curve in this invention;

[0031] Figure 11 This is a schematic diagram illustrating the sensory evaluation of pre-prepared dishes during the frozen storage process in this invention.

[0032] Figure 12 This is a schematic diagram illustrating the change in TBARS value of pre-prepared vegetables packaged with mixed liquid during the frozen storage process of the present invention.

[0033] In the diagram: 1-Pre-processing preparation device, 2-Fixed mounting plate, 3-Fixed mounting frame, 4-Fully automatic stir-frying pan, 5-Anti-oxidation preservation device, 6-Mixed pre-processing main body, 7-Feeding adjustment main body, 8-Electric heating box, 9-Adjusting gear, 10-Railway rod, 11-First motor, 12-Synchronous rotating belt, 13-Synchronous rotating wheel, 14-Drive adjusting gear, 15-Control panel, 16-Alarm light, 17-Guiding positioning control box, 18-Controller, 19-First feeding hopper, 20-Laser sensor, 21-Second feeding hopper, 22-Discharge hose, 23-Mixed soaking tank 24-Drive adjustment toothed plate, 25-Conical baffle, 26-Conveying feeding hose, 27-Rotating extrusion disc, 28-Baffle disc, 29-Conical extrusion needle, 30-Discharge pipe, 31-Spiral discharge column, 32-First electric push rod, 33-Sealing protective cover, 34-Second electric motor, 35-Sealing baffle plate, 36-Fixing ring, 37-Conical feeding port, 38-Sliding push plate, 39-Second electric push rod, 40-Vacuum pump, 41-Storage box, 42-First sealing sliding plate, 43-Second sealing sliding plate, 44-Base layer, 45-Heat sealing layer, 46-Protective layer. Detailed Implementation

[0034] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0035] The invention will be further described below with reference to the accompanying drawings.

[0036] like Figure 1 and Figure 2 As shown, the present invention discloses a method and equipment for preparing tangerine peel beef pre-cooked dish, comprising a pre-processing preparation device 1, a fixed mounting plate 2, a fixed mounting frame 3, a fully automatic stir-frying pot 4, and an anti-oxidation preservation device 5. The fully automatic stir-frying pot 4 is positioned above the anti-oxidation preservation device 5, and the pre-processing preparation device 1 is positioned above the fully automatic stir-frying pot 4. The fixed mounting frame 3 is distributed on the outer sides of both ends of the pre-processing preparation device 1, and the fixed mounting plate 2 is fixedly connected to the inner end of the fixed mounting frame 3. The fixed mounting frame 3 serves as a fixed connection. The pre-processing preparation device 1 enables automatic and rapid feeding during beef production and allows the beef to be preserved for a long time. The stable soaking at a constant temperature allows the material to fully penetrate the beef, and the beef juicing is convenient, automatic, and precise, greatly improving processing efficiency. The anti-oxidation preservation device 5 and the sealed bags for packaging the finished product are made of multi-layered composite materials of polyester and nylon. The inner layer of the material includes antioxidants, antibacterial agents, and moisture-proofing agents. The inner wall of the sealed bag is evenly coated with a mixture of limonene essential oil and vitamin C, with the amount of vitamin C being less than that of limonene essential oil, increasing antibacterial properties, shelf life, and freshness. This allows the finished product to be safely stored, packaged, and transported for a long time, preventing the beef from oxidizing and deteriorating during storage.

[0037] like Figure 3 , Figure 4 and Figure 5As shown, the pre-processing preparation device 1 includes a mixing pre-processing body 6 and a feeding adjustment body 7. The mixing pre-processing body 6 is mounted on the feeding adjustment body 7. The feeding adjustment body 7 includes an electric heating box 8, an adjusting gear 9, a track rod 10, a first motor 11, a synchronous rotating belt 12, a synchronous rotating wheel 13, a drive adjusting gear 14, a control panel 15, a material guiding and positioning control box 17, and a first feeding hopper 19. The material guiding and positioning control box 17 is located on one side of the electric heating box 8. The control panel 15 is fixedly connected to the outer end of the electric heating box 8. The track rod 10 is symmetrically fixed between the electric heating box 8 and the material guiding and positioning control box 17. The adjusting gear 9 is symmetrically distributed on the electric heating box 8. The adjusting gears 9 are meshed together at the outer center of the box 8 and the material guiding and positioning control box 17. The driving adjusting gears 14 are distributed on the outer side of the adjusting gears 9. The synchronous rotating wheel 13 is fixedly connected to the middle of the ends of the driving adjusting gear 14 and the adjusting gear 9. The synchronous rotating belt 12 is rotatably installed between adjacent synchronous rotating wheels 13. The first motor 11 is located at the bottom end of the adjusting gear 9, and the driving end of the first motor 11 is fixedly connected to the middle of the bottom end of the adjusting gear 9. The first feeding hopper 19 is fixedly connected to the middle of the upper end of the material guiding and positioning control box 17. An alarm light 16 and a controller 18 are fixedly installed on the outer end of the material guiding and positioning control box 17, and the controller 18 is located at the alarm light 16. Above 6, laser sensors 20 are evenly fixed inside the material guiding and positioning control box 17. The adjusting gear 9 can drive the synchronous rotating wheel 13 connected to the end to rotate. Through the synchronous rotating belt 12 and the synchronous rotating wheel 13 at the end of the driving adjusting gear 14, the driving adjusting gear 14 distributed on the outside of the electric heating box 8 and the material guiding and positioning control box 17 can drive the driving adjusting gear 14 to rotate synchronously in the corresponding direction. Thus, the rotating driving adjusting gear 14 can drive the mixing and soaking box 23 to slide along the track rod 10 into the inside of the material guiding and positioning control box 17 through the driving adjusting tooth plate 24. And through the distance measurement of the laser sensor 20, the second feeding hopper 21 and the mixing can be precisely controlled. The soaking tank 23 moves to the designated position inside the material guiding and positioning control box 17. At this time, the second feeding hopper 21 moves precisely to the bottom of the first feeding hopper 19, so that various granular, powdery, and liquid materials can be quickly added into the second feeding hopper 21 through the first feeding hopper 19 and then enter the mixing soaking tank 23. This allows various materials to be easily and quickly added into the mixing soaking tank 23 and come into contact with the beef in the mixing soaking tank 23. Similarly, the second feeding hopper 21 and the mixing soaking tank 23 move into the electric heating box 8. When the first feeding hopper 19 and the second feeding hopper 21 are not aligned, the alarm light 16 flashes to remind the user.

[0038] like Figure 6 and Figure 7As shown, the mixing pre-processing body 6 includes a second feeding hopper 21, a discharge hose 22, a mixing soaking tank 23, a drive adjusting toothed plate 24, a conical baffle 25, a conveying feeding hose 26, a rotating extrusion disc 27, a baffle disc 28, a conical extrusion needle 29, a discharge pipe 30, a spiral discharge column 31, a first electric push rod 32, a sealing protective cover 33, a second motor 34, a sealing baffle 35, and a fixing ring 36. The discharge pipe 30 is fixedly connected to the bottom end of the mixing soaking tank 23, and the fixing ring 36 is fixedly connected to... Connected to the discharge pipe 30, the first electric push rod 32 is evenly and fixedly connected to the bottom end of the fixed mounting ring 36. The sealing baffle 35 is fixedly connected to the bottom end of the first electric push rod 32. The second motor 34 is fixedly connected to the middle of the bottom end of the sealing baffle 35. The sealing protective cover 33 is fixedly connected to the bottom end of the sealing baffle 35 by bolts. The spiral discharge column 31 is rotatably engaged in the middle of the sealing baffle 35, and the drive end of the second motor 34 is fixedly connected to the middle of the spiral discharge column 31. The discharge hose 22 passes through... A control valve is fixedly connected to the outer side of the bottom end of the discharge pipe 30. A conveying and feeding hose 26 is fixedly connected to the upper end of the mixing and soaking tank 23 via the control valve. A rotating extrusion disc 27 is rotatably installed inside the mixing and soaking tank 23. Baffle discs 28 are evenly fixedly installed on the inner wall of the mixing and soaking tank 23, and conical extrusion needles 29 are evenly fixedly connected to the baffle discs 28 and the rotating extrusion disc 27. A drive adjusting toothed plate 24 is symmetrically fixedly connected to both sides of the mixing and soaking tank 23. The second feeding hopper 21 is fixedly connected to the mixing and soaking tank 23 by bolts. At the upper end of the box 23, a conical baffle 25 is fixedly connected to the discharge pipe 30, and a sealing baffle 35 is located inside the conical baffle 25. The second motor 34 can drive the spiral discharge column 31 and the rotating extrusion plate 27 fixedly connected to the upper end of the spiral discharge column 31 to rotate inside the mixing and soaking box 23, so that the beef and the material are fully and evenly mixed. The conical extrusion needles 29 set on the rotating extrusion plate 27 and the baffle plate 28 squeeze and press the beef, so that the material can be fully absorbed by the beef.

[0039] like Figure 8 As shown, the anti-oxidation storage device 5 includes a conical inlet 37, a sliding pusher plate 38, a second electric pusher rod 39, a vacuum pump 40, a storage box 41, a first sealing sliding plate 42, and a second sealing sliding plate 43. The conical inlet 37 is opened through the middle of the upper end of the storage box 41. The sliding pusher plate 38 is slidably engaged with the upper ends of the storage box 41. The second electric pusher rod 39 is symmetrically fixedly connected to the two ends of the storage box 41, and the driving end of the second electric pusher rod 39 is fixedly connected to the sliding pusher plate 38. The second sealing sliding plate 43 is slidably engaged with the inside of the upper end of the storage box 41. The first sealing sliding plate 42 is slidably engaged with the outside of the bottom end of the storage box 41. The vacuum pump 40 is uniformly fixedly connected to the bottom end of the storage box 41. The sliding pusher plate 38 allows for convenient and quick pouring of the finished product.

[0040] like Figure 9 As shown, the storage box 41 consists of a base layer 44, a heat-sealing layer 45, and a protective layer 46. The heat-sealing layer 45 is located between the base layer 44 and the protective layer 46. The base layer 44 is a multi-layer co-extruded composite film, and the heat-sealing layer 45 is a stainless steel plate. The base layer 44 contains a protective layer with added antioxidants and antibacterial agents. The protective layer 46 is a thermal insulation foam board, which can fully play the role of preservation and isolation against bacteria, so that the finished product can be safely stored for a long time.

[0041] The track rod 10 is slidably engaged on both sides of the mixing soaking tank 23, and the drive adjustment gear 14 is meshed with the drive adjustment gear plate 24. The first motor 11, the synchronous rotating wheel 13, the drive adjustment gear 14 and the adjustment gear 9 are set on the fixed mounting plate 2. The symmetrically arranged fixed mounting plate 2 is fixedly connected to the electric heating box 8 and the material guiding and positioning control box 17 respectively, which serves as a fixed connection.

[0042] A method for preparing a pre-cooked dish of beef with tangerine peel includes the following steps:

[0043] S1. Beef needs to be cut into appropriately sized chunks and slices. Dried tangerine peel needs to be soaked in water until soft and then chopped into powder and shreds. Marinate the cut beef chunks with 10% starch + 30% dried tangerine peel powder + 20% cooking wine for 30 minutes, then rinse and set aside.

[0044] S2. Add the pre-treated beef to the mixing soaking tank 23. Then quickly and accurately add salt, Sichuan peppercorns, ginger, garlic, green onion, millet chili, snow crystal salt, white sugar, chicken essence seasoning, soy sauce, spicy red oil, sesame oil, peanut oil and cooking wine to the mixing soaking tank 23. Mix the seasonings well in the mixing soaking tank 23 and marinate for about 20 minutes to allow the beef to absorb the flavor.

[0045] S3. Then, place the processed beef into the fully automatic stir-frying pot 4 for stir-frying, and finally pour it into the anti-oxidation preservation device 5 for preservation. Then, use a sealed bag to package the finished product in the anti-oxidation preservation device 5.

[0046] The aforementioned sealed bag is made of a multi-layer composite material of polyester and nylon, and the inner layer contains antioxidants, antibacterial agents and desiccant. The inner wall of the sealed bag is evenly coated with limonene essential oil to increase antibacterial properties, shelf life and freshness.

[0047] Working principle: Soaked beef is quickly added to the mixing and soaking tank 23 through the second feeding hopper 21. Then, the first motor 11, located outside the electric heating tank 8 and the material guiding and positioning control box 17, is started, driving an adjusting gear 9 to rotate in a designated direction. At this time, the meshing adjusting gear 9 can drive the synchronous rotating wheel 13 connected to its end to rotate accordingly. Furthermore, through the synchronous rotating belt 12 and the synchronous rotating wheel 13 at the end of the driving adjusting gear 14, the driving adjusting gear 14 located outside the electric heating tank 8 and the material guiding and positioning control box 17 can be driven to rotate synchronously in the corresponding direction. Thus, the rotating driving adjusting gear 14, through the driving adjusting tooth plate 24, can drive the mixing and soaking tank 23 to slide along the track rod 10 into the material guiding and positioning control box 17. And through the distance measurement of the laser sensor 20, the second feeding hopper 21 and the mixing and soaking tank 23 can be precisely controlled to move to the designated position inside the material guiding and positioning control box 17. At this time, the second feeding hopper 21 is precisely moved directly below the first feeding hopper 19, so that various granular, powdery and liquid materials are mixed together. The material is quickly added from the first feeding hopper 19 into the second feeding hopper 21 and then into the mixing and soaking tank 23. This allows various materials to be easily and quickly added into the mixing and soaking tank 23 and come into contact with the beef in the mixing and soaking tank 23. Similarly, the second feeding hopper 21 and the mixing and soaking tank 23 are moved into the electric heating tank 8. At this time, the soaking liquid is delivered to the mixing and soaking tank 23 through the conveying feeding hose 26 under the control of the control valve. At the same time, the second motor 34 is started, which drives the spiral discharge column 31 and the rotating extrusion plate 27 fixedly connected to the upper end of the spiral discharge column 31 to rotate inside the mixing and soaking tank 23. This allows the beef and the material to be fully and evenly mixed. The beef is squeezed and pressed by the conical extrusion needles 29 set on the rotating extrusion plate 27 and the baffle plate 28, so that the material can be fully absorbed by the beef, resulting in a better taste of the prepared product. During the soaking process, the electric heating tank 8 can keep the inside of the mixing and soaking tank 23 at a constant temperature for a long time, which improves the efficiency and effect of soaking.

[0048] The soaking liquid in the mixing soaking tank 23 can be discharged through the control valve and the discharge hose 22. Then, the first electric push rod 32 is activated to move the sealing baffle 35 downward. At this time, the sealing baffle 35 no longer seals the bottom end of the discharge pipe 30, and the spiral discharge column 31 rotates. The beef in the mixing soaking tank 23 can be moved to the sealing baffle 35 through the spiral discharge column 31 and slide off the edge of the sealing baffle 35. Under the baffle limit of the conical baffle cover 25, the falling beef can automatically fall into the fully automatic stir-fry pot 4 for stir-frying. Then, the finished product is poured into the conical addition port 37 and then the finished product is transported to the storage box 41 for storage. The storage box 41 can be sealed by the second sealing sliding plate 43 and the first sealing sliding plate 42. The vacuum pump 40 can keep the inside of the storage box 41 in a vacuum and oxygen-deficient state for a long time, so that the finished product can delay oxidation inside the storage box 41 and extend the storage time.

[0049] Example 2

[0050] Based on Example 1, the prepared tangerine peel beef dish was compared with the traditional freshly stir-fried tangerine peel beef dish:

[0051] A sensory evaluation team was formed, and team members conducted sensory evaluations of the quality of the pre-prepared dishes according to the sensory evaluation criteria in Table 1, comparing the sensory evaluation results of the two teams. The pre-prepared dishes were stored frozen (-15 to -18℃) for 6h, 12h, 24h, 48h, 3d, 5d, and 10d, and the TBARS values, texture, and flavor were analyzed.

[0052] Table 1 Sensory Evaluation Criteria for Tangerine Peel Beef

[0053]

[0054]

[0055] Based on relevant data and the actual situation of this experiment, a sensory evaluation form as shown in Table 1 was developed. A sensory evaluation group of 10 food science students was selected to evaluate the product's color, appearance, aroma, taste, and chewiness. The total evaluation score was 100, and the final result was the average value.

[0056] Flavor compound determination: Accurately weigh 6g of sample using an analytical balance and place it in a 20mL headspace vial. Add 10μL of dimethyltriheptanone solution (internal standard 134.66mg / g). Insert the aged extraction head into the sample vial and extract volatile aroma components after equilibration for 10min.

[0057] Chromatographic conditions: DB-WAX-UI capillary column (30m×0.25mm, 0.25μm), injection port temperature 250℃, resolution for 5 min, splitless, initial temperature 40℃, hold for 4 min, then increase to 100℃ at 4℃ / min, hold for 2 min, then increase to 200℃ at 6℃ / min, hold for 2 min; finally increase to 230℃ at 8℃ / min, hold for 4 min, carrier gas He, flow rate 1.0 mL / min.

[0058] Mass spectrometry conditions: ionization mode EI, electron energy 70 eV, ion source temperature 230 ℃, quadrupole temperature 150 ℃, scanning mass range 30-500 amu.

[0059] Texture analysis of the samples was performed using a texture analyzer. The sample meat pieces were 1cm × 1cm × 1cm in size. Four indicators were measured: cohesion, elasticity, adhesiveness, and chewiness. Each sample group was measured in parallel at least 5 times. Measurement conditions: a cylindrical probe was selected, the test rate and post-test rate were both 2.0mm / s, the trigger force was 1.00N, and the compressibility deformation was 60%.

[0060] According to the spectrophotometric method, accurately weigh 5g of sample (accurate to 0.01g) and place it in a 100mL stoppered conical flask. Add 50mL of trichloroacetic acid mixture, shake well, and seal the flask. Shake at 50℃ for 30min on a constant temperature shaker. After cooling to room temperature, filter through double-layer quantitative slow filter paper, discard the initial filtrate, and keep the subsequent filtrate. Take 5mL each of the filtrate and standard solution and place them in 25mL stoppered colorimetric tubes. Take another 5mL of trichloroacetic acid mixture as a blank group. Add 5mL of thiobarbituric acid (TBA) aqueous solution to each colorimetric tube, stopper, shake well, and incubate in a 90℃ water bath for 30min. After cooling to room temperature, adjust the zero point with the blank group, and measure the absorbance values ​​of the standard solution and sample at 532nm with a 1cm optical path length. Plot a standard curve with the concentration of the standard series solutions on the x-axis and the absorbance values ​​on the y-axis. The malondialdehyde content of the sample is determined according to... Figure 10 Calculate using Formula 1:

[0061]

[0062] X represents the malondialdehyde content in the sample (mg / kg), c represents the malondialdehyde concentration obtained from the standard curve (μg / mL), V represents the final volume of the sample solution (mL), m represents the mass of the sample represented by the final sample solution (g), and 1000 is the conversion factor.

[0063] like Figure 11 The sensory results of pre-prepared food packaged with mixed ingredients during frozen storage are shown in the figure. As can be seen from the figure, the overall edible quality of the pre-prepared food shows a slow downward trend as the storage time increases.

[0064] Texture analysis results of traditional tangerine peel beef and frozen 3D tangerine peel beef pre-cooked dishes

[0065]

[0066] The table above shows the textural results of traditional tangerine peel beef dishes and frozen 3D liquid-mixed pre-cooked dishes. It can be seen that, compared with the traditional dishes, the pre-cooked tangerine peel beef dishes have no significant difference in texture from the fresh tangerine peel beef dishes.

[0067] The TBARS value is an indicator of the degree of fat oxidation in a prepared dish. The higher the value, the more severe the fat oxidation, which manifests as a significant increase in sourness. When oxidation exceeds a certain level, it will produce a distinct rancid taste. Therefore, fat oxidation not only reduces sensory quality but also causes the loss of nutrients in beef.

[0068] Depend on Figure 12 It can be seen that during storage, the TBA value of beef in the pre-cooked dishes generally showed a slow upward trend. The texture of the prepared tangerine peel beef pre-cooked dishes was not significantly different from that of fresh tangerine peel beef pre-cooked dishes, and the TBA value of the prepared tangerine peel beef pre-cooked dishes was between 0.4-1.0 mg / kg within 3 days.

[0069] The experimental results showed that it contains a wide variety of flavor compounds, mainly including five types of compounds: aldehydes, esters, ketones, alcohols, and alkenes.

[0070] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A preparation device for a pre-cooked dish of beef with dried tangerine peel, characterized in that: The utility model relates to a kind of pre-processing preparation devices, including fixed mounting plate (2), fixed mounting frame (3), full-automatic stir-frying pot (4) and anti-oxidation storage device (5), full-automatic stir-frying pot (4) is arranged in the upper side of anti-oxidation storage device (5), pre-processing preparation device (1) is arranged in the upper of full-automatic stir-frying pot (4), fixed mounting frame (3) is distributed in the both ends outer side of pre-processing preparation device (1), fixed mounting plate (2) is fixedly connected in the inner side end of fixed mounting frame (3), pre-processing preparation device (1) includes mixing pre-processing main part (6) and feeding adjustment main part (7), mixing pre-processing main part (6) is arranged on feeding adjustment main part (7), feeding adjustment main part (7) includes electric heating box (8), adjusting gear (9), track bar (10), first motor (11), synchronous rotation belt (12), synchronous rotation wheel (13), drive adjusting gear (14), control panel (15), material guiding positioning control box (17) and first feeding hopper (19), material guiding positioning control box (17) is distributed in the side of electric heating box (8), control panel (15) is fixedly connected in the outer side end of electric heating box (8), track bar (10) is fixedly installed between the middle part of electric heating box (8) and material guiding positioning control box (17), adjusting gear (9) is symmetrically distributed in the outer side middle part of electric heating box (8) and material guiding positioning control box (17), adjusting gear (9) is meshedly connected between, drive adjusting gear (14) is distributed in the outer side of adjusting gear (9), synchronous rotation wheel (13) is fixedly connected in the end middle part of drive adjusting gear (14) and adjusting gear (9), synchronous rotation belt (12) is rotatably installed between adjacent synchronous rotation wheel (13), first motor (11) is arranged in the bottom end of adjusting gear (9), and the driving end of first motor (11) is fixedly connected with the bottom middle part of adjusting gear (9), first feeding hopper (19) is fixedly connected in the upper end middle part of material guiding positioning control box (17), alarm lamp (16) and controller (18) are fixedly installed in the outer side end of material guiding positioning control box (17), and controller (18) is located above alarm lamp (16), laser sensor (20) is uniformly fixedly installed in the inside of material guiding positioning control box (17), mixing pre-processing main part (6) includes second feeding hopper (21), discharge hose (22), mixing soaking box (23), drive adjusting gear plate (24), conical barrier cover (25), conveying feeding hose (26), rotating extrusion disc (27), barrier disc (28), conical extrusion needle (29), discharge pipe (30), screw discharge column (31), first electric push rod (32), sealing protective cover (33), second motor (34), sealing barrier plate (35) and fixed mounting ring (36),The discharge pipe (30) is fixedly connected at the bottom end of the mixed soaking box (23), the fixed mounting ring (36) is fixedly connected on the discharge pipe (30), the first electric push rod (32) is uniformly fixedly connected at the bottom end of the fixed mounting ring (36), the sealing baffle (35) is fixedly connected at the bottom end of the first electric push rod (32), the second electric motor (34) is fixedly connected at the middle part of the bottom end of the sealing baffle (35), the sealing protective cover (33) is fixedly connected at the bottom end of the sealing baffle (35) through bolts, the spiral discharge column (31) is rotatably connected at the middle part of the sealing baffle (35), and the driving end of the second electric motor (34) is fixedly connected with the middle part of the spiral discharge column (31), the discharge hose (22) is fixedly connected at the outside of the bottom end of the discharge pipe (30) through a control valve, the conveying and feeding hose (26) is fixedly connected at the upper end of the mixed soaking box (23) through a control valve, the rotating extrusion disc (27) is rotatably mounted in the mixed soaking box (23), the baffle disc (28) is uniformly fixedly mounted on the inner wall of the mixed soaking box (23), the conical extrusion needle (29) is uniformly fixedly connected on the baffle disc (28) and the rotating extrusion disc (27), the driving adjusting toothed plate (24) is symmetrically fixedly connected on both sides of the mixed soaking box (23), the second feeding hopper (21) is fixedly connected at the upper end of the mixed soaking box (23) through bolts, the conical baffle cover (25) is fixedly connected on the discharge pipe (30), and the sealing baffle (35) is located in the conical baffle cover (25).

2. The preparation apparatus of the dried orange peel beef pre-prepared dish according to claim 1, characterized in that: The anti-oxidation preservation device (5) comprises a conical adding opening (37), a sliding push plate (38), a second electric push rod (39), a vacuum pump (40), a preservation box (41), a first sealing sliding plate (42) and a second sealing sliding plate (43), the conical adding opening (37) is throughly arranged in the middle of the upper end of the preservation box (41), the sliding push plate (38) is slidingly connected on the upper end of the preservation box (41), the second electric push rod (39) is symmetrically fixed on the two ends of the preservation box (41), and the driving end of the second electric push rod (39) is fixedly connected with the sliding push plate (38), the second sealing sliding plate (43) is slidingly connected in the upper end of the preservation box (41), the first sealing sliding plate (42) is slidingly connected on the bottom of the preservation box (41), and the vacuum pump (40) is fixedly connected on the bottom of the preservation box (41).

3. The preparation apparatus of the dried orange peel beef pre-prepared dish according to claim 2, characterized in that: The preservation box (41) is composed of a base layer (44), a heat sealing layer (45) and a protection layer (46), the heat sealing layer (45) is located between the base layer (44) and the protection layer (46), the base layer (44) is a multi-layer co-extrusion composite film, the heat sealing layer (45) is a stainless steel plate, the base layer (44) contains the protection layer containing the antioxidant and the antibacterial agent, and the protection layer (46) is a thermal insulation foam board.

4. The preparation apparatus of the dried orange peel beef pre-prepared dish according to claim 3, characterized in that: The track rod (10) is slidingly connected on the two sides of the mixed soaking box (23), the driving adjusting gear (14) is in meshing connection with the driving adjusting tooth plate (24), the first electric motor (11), the synchronous rotating wheel (13), the driving adjusting gear (14) and the adjusting gear (9) are arranged on the fixed mounting plate (2), and the fixed mounting plates (2) arranged symmetrically are fixedly connected with the electric heating box (8) and the material guiding and positioning control box (17) respectively.

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