Tricholoma matsutake mutton vermicelli instant food and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a tricholoma matsutake mutton vermicelli instant food and a preparation method thereof, and the method comprises the following steps: pretreatment: marinating mutton, preparing tricholoma matsutake oil, stir-frying mutton slices; preparing a mutton slice bag; boiling a soup bag; performing sterilization; and boxing. The precious wild edible mushroom tricholoma matsutake is added, the whole taste is rich due to the unique fragrance and rich nutritional value of the tricholoma matsutake, the mutton slices are stir-fried after being marinated, the taste of the mutton slices is richer, the taste is compact, the mutton slices are not prone to loosening after being brewed, the whole nutritional ingredients are high, soup bags are used for replacing seasoning bags, and the mutton slices are good in taste. The taste of the seasoning can be well fused with the mutton.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a pine mushroom and mutton vermicelli instant food and a preparation method thereof. Background Art

[0002] The mutton vermicelli instant food on the market is usually a fast food product that combines mutton and vermicelli, aiming to provide consumers with a convenient and delicious dining experience. This type of product generally includes vermicelli packets, mutton seasoning packets (or meat packets) and other small condiment packets, such as chopped green onions, coriander, etc.

[0003] The mutton in the current mutton vermicelli instant food is all simple mutton seasoning packets or pure braised mutton meat packets. Although there are other seasoning packets, the overall taste is relatively single, and the taste of the seasoning is difficult to blend with the mutton, especially the mutton after brewing is easy to loose, making the mutton taste poor, and cannot meet the growing demand of consumers. Summary of the invention

[0004] The purpose of the present invention is to provide a pine mushroom and mutton vermicelli instant food and a preparation method thereof, so as to solve the technical problem that the mutton vermicelli instant food in the prior art has a single taste and a poor taste.

[0005] In order to solve the above technical problems, the present invention specifically provides the following technical solutions:

[0006] In a first aspect of the present invention, a method for preparing a pine mushroom and mutton vermicelli instant food is provided, comprising the following steps:

[0007] Pre-treatment: Wash the mutton and cut it into pieces for later use. Pick out the matsutake mushrooms, clean them, and slice them for later use.

[0008] Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use;

[0009] Preparation of pine mushroom oil: frying pine mushrooms in edible oil to obtain pine mushroom oil, bagging the fried pine mushrooms, and then vacuum packaging to obtain pine mushroom bags;

[0010] Stir-frying mutton slices: pour a certain amount of matsutake oil into the pot, slice the marinated mutton and pour a certain amount of it into the pot, and stir-fry the mutton slices with matsutake oil in batches and in a continuous manner;

[0011] Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages;

[0012] Making soup bags: adding seasonings into the bone broth and boiling, then packaging in fixed quantities, and then vacuum packaging to obtain soup bags;

[0013] Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns;

[0014] Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

[0015] Furthermore, the specific method for preparing Tricholoma matsutake oil is:

[0016] Hot pan with cold oil: Heat the pan to 110-130℃ and pour in cooking oil for the first time;

[0017] Add matsutake mushrooms: When the oil temperature reaches 150-180℃, add the sliced ​​matsutake mushrooms into the pot and stir-fry at 150-180℃ until the surface of the matsutake mushrooms is browned;

[0018] Frying: Add cooking oil to the pan for the second time, fry the matsutake slices at 120-150℃ for 10-15 minutes, stirring from time to time to allow the aroma of the matsutake to fully blend into the oil;

[0019] Filtration: Separate the matsutake mushrooms and matsutake oil by filtering to obtain matsutake oil and fried matsutake slices.

[0020] Furthermore, the thickness of the mutton slices is 2.5-3 mm, and the number of mutton slices fried each time is 4-8 slices.

[0021] Furthermore, before washing the mutton, the method also includes the step of manually removing fat and fascia.

[0022] Furthermore, the specific method of boiling the soup bag is: boiling the bone soup with seasoning added at 110-115° C. for 30-40 minutes;

[0023] The specific method of the sterilization is: sterilize at 110-130° C. for 20-30 minutes.

[0024] Furthermore, the weight proportions of the components of the dough bag are: 40-60 parts of sweet potato starch, 20-30 parts of potato starch, 10-20 parts of drinking water, and 1-5 parts of edible salt.

[0025] Furthermore, the seasoning includes: bean paste, sweet bean paste, white sugar, salt and spices.

[0026] Furthermore, the weight proportions of the components of the Matsutake and mutton vermicelli instant food are: 20-40 parts of dough powder packets, 10-30 parts of Matsutake, 30-50 parts of mutton, 20-40 parts of bone broth, 3-5 parts of bean paste, 2-4 parts of sweet noodle sauce, 1-3 parts of salt, 0.5-2 parts of white sugar, and 0.2-0.4 parts of spices.

[0027] Furthermore, the weight proportions of the various components of the spice are: 40-60 parts of onion, 20-30 parts of ginger, and 20-25 parts of garlic.

[0028] In the second aspect of the present invention, the present application also provides a Matsutake and mutton vermicelli instant food, which is prepared by the above-mentioned preparation method.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The invention adds precious wild edible mushroom Tricholoma matsutake, which has a unique aroma and rich nutritional value, so that the overall taste is richer, and the mutton is fried after braising, so that the mutton slices have a richer taste and a firmer mouthfeel, and are not easy to loosen after brewing, so that the overall nutritional content is high, and the soup bag is used instead of the material bag, so that the taste of the seasoning can be well integrated with the mutton. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings in the following description are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0032] Figure 1 is a process flow chart of the present invention;

[0033] Figure 2 It is a schematic diagram of the overall structure of the online continuous preparation device for mutton slices package of the present invention;

[0034] Figure 3 It is a structural schematic diagram of a frying pan in the present invention;

[0035] Figure 4 It is a schematic diagram of the connection structure between the scraper and the frying pan in the present invention;

[0036] Figure 5 It is a schematic diagram of the connection structure between the transfer plate and the baffle in the present invention;

[0037] Figure 6 It is a schematic diagram of the connection structure between the suction cup and the limiting plate in the present invention.

[0038] The numbers in the figure represent the following:

[0039] 1. Wok; 2. Rotating plate; 3. Feeding pipe; 4. Frying pan; 5. Mesh cover; 6. Slicer; 7. Transfer plate; 8. Conveyor belt; 9. Suction cup; 10. Heating plate; 11. Oil outlet; 12. Rotating shaft; 13. Baffle; 14. Second motor; 15. Rotating rod; 16. First motor; 17. Hydraulic rod; 18. Limit block; 19. Card block; 20. Placement slot; 21. Scraper; 22. Spring; 23. Card plate; 24. Limit plate; 25. Card slot; 26. First telescopic rod; 27. Closing plate; 28. Second telescopic rod; 29. ​​Vacuum tube; 30. Third telescopic rod. DETAILED DESCRIPTION

[0040] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] like Figure 1 As shown, the present invention provides a method for preparing a pine mushroom and mutton vermicelli instant food, comprising the following steps:

[0042] Pre-treatment: Wash the mutton and cut it into pieces for later use. Pick out the matsutake mushrooms, clean them, and slice them for later use.

[0043] Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use;

[0044] Preparation of pine mushroom oil: frying pine mushrooms in edible oil to obtain pine mushroom oil, bagging the fried pine mushrooms, and then vacuum packaging to obtain pine mushroom bags;

[0045] Stir-frying mutton slices: pour a certain amount of matsutake oil into the pot, slice the marinated mutton and pour a certain amount of it into the pot, and stir-fry the mutton slices with matsutake oil in batches and in a continuous manner;

[0046] Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages;

[0047] Making soup bags: adding seasonings into the bone broth and boiling, then packaging in fixed quantities, and then vacuum packaging to obtain soup bags;

[0048] Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns;

[0049] Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

[0050] The mutton in the current mutton vermicelli instant food is all simple mutton seasoning packets or pure braised mutton meat packets. Although there are other seasoning packets, the overall taste is relatively single, and the taste of the seasoning is difficult to blend with the mutton. In particular, the mutton is easy to loosen after brewing, making the mutton taste poor and unable to meet the growing demand of consumers. Therefore, it is necessary to develop a preparation method for Matsutake mutton vermicelli instant food.

[0051] The method adds precious wild edible mushroom Tricholoma matsutake, which has a unique aroma and rich nutritional value, to make the overall taste richer. The mutton is stir-fried after braising, so that the mutton slices have a richer taste and a firmer mouthfeel, and are not easy to loosen after brewing, so that the overall nutritional content is high. The soup bag is used instead of the seasoning bag, so that the taste of the seasoning can be well integrated with the mutton.

[0052] Matsutake mushrooms are rich in nutrients and have high medicinal value. They contain 17% crude protein, 5.8% crude fat, 61.5% soluble nitrogen-free substances, and are also rich in vitamins B1, B2, C, niacin calcium, phosphorus, iron, etc.

[0053] This method innovatively adds Matsutake, which is delicious, nutritious, and has high medicinal and therapeutic effects. This product uses northern Matsutake, which is white in color, hard in texture, has a richer aroma and a good taste, is high in nutritional content, and is easy to store. At the same time, seasonings mostly use natural spices, which increase the nutritional content of the product and solve the problem of insufficient nutritional content in most fast foods.

[0054] The method uses soup bags instead of seasoning bags, and boils the mutton bone soup with seasonings so that the flavors of the seasonings and mutton can be well integrated. The soup bags add base flavor to the product, enrich the product's flavor levels, make the overall flavor of the product more unified and harmonious, and enhance the overall flavor of the product.

[0055] The existing mutton has a bland taste and is only boiled and then braised, which is difficult to meet the needs of consumers.

[0056] The method innovatively uses matsutake oil to stir-fry the marinated mutton slices, so that the mutton slices have the aroma of matsutake and rich taste, and at the same time have a firm mouthfeel and are not easy to loosen after brewing.

[0057] At the same time, the mutton slices are continuously fried in small batches, so that the mutton slices fried each time are the amount of a mutton slice package. Compared with the mutton slices fried in large quantities and then packaged, the mutton slices have a richer aroma and a better taste, and the operation is continuous and automatic.

[0058] The specific method for preparing pine mushroom oil is:

[0059] Hot pan with cold oil: Heat the pan to 110-130℃ and pour in cooking oil for the first time;

[0060] Add matsutake mushrooms: When the oil temperature reaches 150-180℃, add the sliced ​​matsutake mushrooms into the pot and stir-fry at 150-180℃ until the surface of the matsutake mushrooms is browned;

[0061] Frying: Add cooking oil to the pan for the second time, fry the matsutake slices at 120-150℃ for 10-15 minutes, stirring from time to time to allow the aroma of the matsutake to fully blend into the oil;

[0062] Filtration: Separate the matsutake mushrooms and matsutake oil by filtering to obtain matsutake oil and fried matsutake slices.

[0063] Pour cooking oil into the first stir-fry of the matsutake mushrooms until their surface is browned. This can lock in the aroma inside the matsutake mushrooms and ensure their appearance and taste. Then add more cooking oil and fry them again at a low heat of 120-150℃. This will allow the fried matsutake mushrooms to maintain a good appearance and allow the aroma of the matsutake mushrooms to be fully integrated into the oil.

[0064] Compared with the method of pouring the Matsutake slices directly into the oil pan for frying, the present method first stir-fries them and then deep- fries them at low temperature, which well preserves the appearance and taste of the Matsutake and can fully blend the aroma of the Matsutake into the oil.

[0065] In the method, the thickness of the mutton slices is 2.5-3 mm, and the number of mutton slices fried each time is 4-8 slices.

[0066] The preparation method makes the meat slices thicker, more in quantity and better in taste, so that diners can have a satisfying feeling when chewing the meat and the meat aroma is more intense.

[0067] Before washing the mutton, the fat and fascia are manually removed.

[0068] By manually removing fat and fascia, the greasy and bad-tasting parts of mutton can be removed more effectively. This product contains a lot of mutton, and the oily parts and lymph nodes of the mutton are removed, which increases the protein and other nutritional ingredients of the product and reduces the fat content, making the product healthier and more attractive in appearance and taste.

[0069] The specific method of boiling soup dumplings is: boil the bone soup with seasoning at 110-115℃ for 30-40 minutes; boil it at a constant temperature as much as possible to make the soup dumplings richer and taste better.

[0070] The specific method of the sterilization is: sterilize at 110-130° C. for 20-30 minutes.

[0071] By using naturally preservative spices, the use of chemical preservatives is reduced, more natural preservative methods are adopted, and the shelf life of the product is extended.

[0072] The weight proportions of the components of the dough powder package are: 40-60 parts of sweet potato starch, 20-30 parts of potato starch, 10-20 parts of drinking water, and 1-5 parts of edible salt. The above formula ratio makes the vermicelli more delicate and easy to brew.

[0073] The seasoning comprises: bean paste, sweet noodle paste, white sugar, salt and spices.

[0074] The weight proportions of the components of the instant food of matsutake mushroom and mutton vermicelli are: 20-40 parts of dough powder, 10-30 parts of matsutake mushrooms, 30-50 parts of mutton, 20-40 parts of bone soup, 3-5 parts of bean paste, 2-4 parts of sweet noodle sauce, 1-3 parts of salt, 0.5-2 parts of white sugar and 0.2-0.4 parts of spices.

[0075] The weight proportions of the various components of the spice are: 40-60 parts of onion, 20-30 parts of ginger, and 20-25 parts of garlic.

[0076] The present application also provides a Matsutake and mutton vermicelli instant food, which is prepared by the above-mentioned preparation method.

[0077] The use of existing processing equipment will result in the placement of each device being relatively scattered, which cannot match the preparation method to achieve continuous production. In this method, the preparation of the dried mutton slice packages is processed by an online continuous preparation device for the mutton slice packages.

[0078] The specific structure of the online continuous preparation device for mutton slice packages involved in the present method is further defined below.

[0079] like Figure 2 and Figure 3 As shown, the present invention provides an online continuous preparation device for meat slice packages, comprising:

[0080] A frying pan 1 is used for frying meat slices. A rotating plate 2 is provided inside the frying pan 1, and a feeding pipe 3 is provided at the bottom of the frying pan 1;

[0081] A frying pan 4, used for frying the edible oil required for frying the meat slices, is arranged on one side of the frying pan 1, and a mesh cover 5 is arranged inside the frying pan 4;

[0082] A slicer 6, used for slicing meat, is arranged on one side of the wok 1, and a transfer plate 7 is arranged between the slicer 6 and the wok 1, and the meat slices cut by the slicer 6 fall onto the transfer plate 7;

[0083] The packaging structure is used to package the fried meat slices, which is arranged at the bottom of the frying pan 1 and includes an intermittently running conveyor belt 8, a suction cup 9 for opening the packaging bag and a heating plate 10 for sealing the packaging bag, which are arranged in sequence on the top of the conveyor belt 8 along the conveying direction of the conveyor belt 8;

[0084] The edible oil fried in the fryer 4 is connected to the wok 1 through a connecting pipe, and the fried edible oil is intermittently and quantitatively transported to the wok 1 through a control valve on the connecting pipe. The meat slices cut intermittently and quantitatively by the slicer 6 are intermittently and quantitatively transferred to the inside of the wok 1 for frying through a transfer plate 7. The fried meat slices fall from the feed pipe 3 into the packaging bag opened by the suction cup 9 on the conveyor belt 8, and then the packaging bag is sealed by the heating plate 10.

[0085] There are many kinds of food processing devices at present, but with the continuous innovation of food processing methods, the use of existing processing devices will make the placement of each device relatively scattered, and cannot match the preparation method to achieve continuous production. Therefore, it is necessary to develop an online continuous preparation device for meat slices.

[0086] In this embodiment, a frying pan 1, a deep fryer 4, a slicer 6 and a packaging structure are correspondingly arranged according to the meat slice preparation method, so as to realize batch quantitative continuous frying with deep-fried oil, so that the overall device can realize continuous automatic production and packaging, which matches the preparation method, saves time and improves efficiency.

[0087] In actual use, 1. prepare edible oil with the desired flavor through the frying pan 4, for example, prepare pine mushroom oil, fully blend the pine mushroom flavor into the oil, and then quantitatively transport the fried edible oil to the frying pan 1 through the connecting pipe and the control valve;

[0088] 2. The braised meat is cut into slices of required thickness by a slicer 6, and only the required number of slices is cut at a time. The quantitatively cut slices fall onto a transfer plate 7 each time, and then all are transferred to the inside of the wok 1;

[0089] 3. After a certain amount of cooking oil and a certain amount of meat slices reach the inside of the wok 1, the rotating plate 2 is rotated to fry the meat slices through the wok 1, thereby achieving a small amount of quantitative frying;

[0090] 4. Place the packaging bags on the conveyor belt 8 in turn, open the packaging bags through the suction cup 9, and then transfer the fried meat slices into the packaging bags through the feeding pipe 3. Then, seal the packaging bags through the heating plate 10, and transfer the packaged meat slices to the next station along with the transmission of the conveyor belt 8 to realize continuous production.

[0091] Since the amount of meat slices fried each time is small, it is difficult for the meat slices to contact the edible oil evenly, making the fried meat slices taste poor. In order to solve this problem, Figure 4As shown, a plurality of oil outlets 11 are evenly arranged on the top of the inner wall of the wok 1, and the plurality of oil outlets 11 are all connected to the frying pan 4. The edible oil in the frying pan 4 flows out through the oil outlets 11, and the outflowing edible oil flows downward along the inner wall of the wok 1, and the edible oil is evenly distributed on the inner wall of the wok 1 as the rotating plate 2 rotates. By providing a plurality of oil outlets 11, and the plurality of oil outlets 11 are evenly distributed on the inner wall of the wok 1, and due to the effect of gravity, the edible oil overflowing from the oil outlets 11 can flow downward along the inner wall of the wok 1, so that the edible oil is evenly distributed on the inner wall of the wok 1, so that the meat slices can be evenly and fully in contact with the edible oil, thereby improving the taste of the meat slices.

[0092] like Figure 5 As shown, a rotating shaft 12 is provided on one side of the transfer plate 7, and at least two baffles 13 are fixedly connected to the outer surface of the rotating shaft 12, and the rotating shaft 12 is fixedly connected to the output shaft of the second motor 14. When the output shaft of the second motor 14 rotates and drives the rotating shaft 12 to rotate, the baffle 13 is synchronously driven to rotate, and the baffle 13 is always in contact with the surface of the transfer plate 7. As the baffle 13 rotates, a certain amount of meat slices on the transfer plate 7 are pushed into the inside of the frying pan 1.

[0093] When the baffle 13 is not rotating, it is used to prevent the meat slices on the transfer plate 7 from moving downward. When the baffle 13 is rotating, it is used to push the meat slices into the wok 1 to achieve quantitative feeding of the meat slices. Before each meat slice enters the wok 1, it can be sliced ​​in advance by the slicer 6, so as to achieve continuous production, save time and improve efficiency.

[0094] The length of the baffle 13 is greater than the width of the transfer plate 7, and the length of the baffle 13 is greater than 1 / 2 of the length of the transfer plate 7. This facilitates the complete feeding of the cut meat slices, and ensures that the number of meat slices fed each time is the same, preventing the cut meat slices from remaining on the transfer plate 7.

[0095] In order to improve the feeding efficiency of the meat slices and ensure that all the cut meat slices are transferred to the frying pan 1, Figure 2 shown.

[0096] The transfer plate 7 is arranged in an inclined shape, and the height of the transfer plate 7 on one side close to the frying pan 1 is lower than the height of the other side;

[0097] The rotating shaft 12 is arranged at the middle position in the length direction of the transfer plate 7 , and the unloading port of the slicer 6 is arranged at the part above the center position of the transfer plate 7 .

[0098] The specific structure of the rotating plate 2 and the frying pan 1 is described in detail below. Figure 3As shown, the rotating plate 2 is fitted with the inner wall of the wok 1, and a rotating rod 15 is fixedly connected to the top of the rotating plate 2. A first motor 16 is connected to the top of the rotating rod 15, and a hydraulic rod 17 is connected to the top of the first motor 16. The rotation of the rotating plate 2 is controlled by the first motor 16, and the rotating plate 2 is controlled to move up and down by the hydraulic rod 17.

[0099] Due to the existence of the feeding tube 3, when the meat slices are fried in the wok 1, the meat slices are easy to fall directly from the feeding tube 3, resulting in insufficient frying of the meat slices. In order to solve this problem, Figure 3 As shown, a limiting block 18 is fixedly connected to the middle of the rotating plate 2, and a clamping block 19 is fixedly connected to the bottom of the limiting block 18, and the clamping block 19 matches the top of the feeding tube 3; by providing the limiting block 18 and the clamping block 19 to seal the feeding tube 3, the meat slices will not fall from the feeding tube 3 during frying, and when the rotating plate 2 is moved upward, the clamping block 19 is separated from the feeding tube 3, and there is a gap between the feeding tube 3 and the clamping block 19, so that the meat slices are discharged from the feeding tube 3 to achieve feeding.

[0100] During the frying process, the meat slices may fall to the top of the stop block 18. In order to prevent the meat slices from remaining on the top of the stop block 18 and affecting the frying process, the cross section of the stop block 18 is further configured to be circular, and the top of the stop block 18 is configured to be a smooth hemispherical shape. Since the top of the stop block 18 is configured to be a smooth hemispherical shape, the meat slices that fall to the top of the stop block 18 will quickly slide down from the top of the stop block 18 into the inside of the frying pan 1.

[0101] When the rotating plate 2 is moved upward to separate the clamping block 19 from the feeding tube 3, the meat slices inside the wok 1 will be distributed outside the feeding tube 3, and then move toward the feeding tube 3 due to gravity. However, some meat slices will stick to the inner wall of the wok 1 instead of moving toward the feeding tube 3. In addition, since the rotating plate 2 moves upward and does not stick to the inner wall of the wok 1, the meat slices sticking to the inner wall of the wok 1 cannot be discharged. In order to solve this problem, Figure 4 shown.

[0102] A placement groove 20 is provided at the bottom of the rotating plate 2, a scraper 21 is provided inside the placement groove 20, and a spring 22 is fixedly connected between the scraper 21 and the inner wall of the placement groove 20;

[0103] When the rotating plate 2 is in contact with the inner wall of the wok 1, the scraper 21 is arranged in the placement groove 20, and the spring 22 is compressed. When the hydraulic rod 17 drives the rotating plate 2 to move upward to separate the rotating plate 2 from the inner wall of the wok 1, the scraper 21 is pushed out by the rebound force of the spring 22 to be in contact with the inner wall of the wok 1, and at the same time, the block 19 is separated from the discharge pipe 3, so that there is a gap between the block 19 and the discharge pipe 3.

[0104] Due to the presence of the spring 22 and the scraper 21, when the rotating plate 2 moves up to discharge the material, the rotating plate 2 is rotated again, which drives the scraper 21 to rotate, so that the meat slices on the inner wall of the frying pan 1 move toward the lower feeding pipe 3, so that all the meat slices in the frying pan 1 are discharged to avoid residue.

[0105] The packaging structure is described in detail below. Figure 2 and Figure 6 As shown, a plurality of clamping plates 23 are fixedly connected to the conveyor belt 8, and two parallel limit plates 24 are provided between two adjacent clamping plates 23. The limit plates 24 are parallel to the running direction of the conveyor belt 8, and a clamping slot 25 for placing packaging bags is formed between the two limit plates 24.

[0106] There are at least two suction cups 9, which are respectively arranged on both sides of the limiting plate 24, and the suction cups 9 are controlled to approach or move away from the limiting plate 24 by the first telescopic rod 26, and the height of the suction cups 9 is higher than the height of the top of the limiting plate 24;

[0107] Two sealing plates 27 are provided at the bottom of the feeding tube 3, and the two sealing plates 27 are used to seal the bottom of the feeding tube 3, and the sealing plates 27 are connected to the first telescopic rod 26 through a connecting plate;

[0108] When the suction cup 9 sucks the two sides of the packaging bag and the first telescopic rod 26 contracts, the suction cup 9 drives the packaging bag to open, and simultaneously drives the two sealing plates 27 to move to both sides, thereby opening the feeding tube 3, so that the meat slices inside the feeding tube 3 fall into the packaging bag.

[0109] The projection of the feeding tube 3 completely falls within the area covered by the opening of the packaging bag after it is opened.

[0110] The packaging bag is placed in the card slot 25 and moves with the transmission of the conveyor belt 8. When the packaging bag moves between the two suction cups 9, the fried meat slices in the frying pan 1 have all been transferred to the inside of the feeding tube 3. The suction cups 9 suck the two sides of the packaging bag, and then the first telescopic rod 26 contracts, so that when the suction cups 9 drive the packaging bag to open, the two sealing plates 27 are simultaneously driven to move to both sides, thereby opening the feeding tube 3, so that the meat slices in the feeding tube 3 fall into the packaging bag.

[0111] The number of the heating plates 10 is set to two, and the two heating plates 10 are respectively arranged on both sides of the limiting plate 24, and the heating plate 10 is controlled by the second telescopic rod 28 to move closer to or farther away from the limiting plate 24, and the height of the heating plate 10 is higher than the height of the top of the limiting plate 24;

[0112] A vacuum tube 29 is provided between the two heating plates 10 for extracting the air inside the packaging bag, and the vacuum tube 29 is controlled to move up and down by a third telescopic rod 30 .

[0113] The vacuum tube 29 is connected to a vacuum pump.

[0114] The packaging bag filled with meat slices moves with the transmission of the conveyor belt 8. When the packaging bag moves between the two heating plates 10, the vacuum tube 29 is moved down so that the vacuum tube 29 moves into the packaging bag, and the packaging bag is vacuumed. Then, the two heating plates 10 are brought close to each other, and the vacuum tube 29 is moved up at the same time. The heating plate 10 seals the packaging bag to complete the packaging of the meat slices.

[0115] The following is further described in conjunction with specific embodiments:

[0116] Embodiment 1:

[0117] 1) The weight proportions of the components of the instant food of Matsutake and mutton vermicelli: 20 parts of dough powder package (the weight proportions of the components of the dough powder package are: 40 parts of sweet potato starch, 20 parts of potato starch, 10 parts of drinking water, 1 part of edible salt), 10 parts of Matsutake, 30 parts of mutton, 20 parts of bone broth, 3 parts of bean paste, 2 parts of sweet noodle sauce, 1 part of salt, 0.5 parts of white sugar, 0.2 parts of spices (the weight proportions of the components of the spices are: 40 parts of green onions, 20 parts of ginger, 20 parts of garlic).

[0118] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0119] Pretreatment: manually remove the fat and fascia of the mutton, wash the mutton and cut it into pieces for later use, pick and clean the matsutake mushrooms, and then slice them for later use;

[0120] Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use;

[0121] Preparation of matsutake oil and matsutake bags: heating a pot to 110° C. and pouring edible oil into the pot for the first time; when the oil temperature is heated to 150° C., adding the cut matsutake slices into the pot, and stir-frying at 150° C. until the surface of the matsutake is browned; adding edible oil into the pot for the second time, frying the matsutake slices at 120° C. for 10 minutes, stirring from time to time during the process, so that the aroma of the matsutake is fully integrated into the oil; separating the matsutake and the matsutake oil by filtering to obtain the matsutake oil and the fried matsutake slices, bagging the fried matsutake, and then vacuum-packing to obtain the matsutake bags;

[0122] Stir-frying mutton slices: pour a quantitative amount of matsutake oil into the pot, slice the marinated mutton and pour the quantitative amount into the pot, the thickness of the mutton slices is 2.5 mm, and the number of mutton slices to be quantitatively fried each time is 4 slices, and the mutton slices are quantitatively and continuously fried with matsutake oil in batches;

[0123] Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages;

[0124] Boiling soup bags: boiling the bone soup with seasonings at 110° C. for 30 minutes, then packaging in fixed quantities, and then vacuum packaging to obtain soup bags;

[0125] Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns at 110°C for 20 minutes;

[0126] Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

[0127] Embodiment 2:

[0128] 1) The weight proportions of the components of the instant food of Matsutake and mutton vermicelli: 30 parts of dough powder package (wherein the weight proportions of the components of the dough powder package are: 50 parts of sweet potato starch, 25 parts of potato starch, 15 parts of drinking water, 2 parts of edible salt), 20 parts of Matsutake, 40 parts of mutton, 30 parts of bone broth, 4 parts of bean paste, 3 parts of sweet noodle sauce, 2 parts of salt, 1 part of white sugar, 0.3 parts of spices (wherein the weight proportions of the components of the spices are: 50 parts of green onions, 25 parts of ginger, 22 parts of garlic).

[0129] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0130] Pretreatment: manually remove the fat and fascia of the mutton, wash the mutton and cut it into pieces for later use, pick and clean the matsutake mushrooms, and then slice them for later use;

[0131] Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use;

[0132] Preparation of matsutake oil and matsutake bags: heating a pot to 120° C. and pouring edible oil into the pot for the first time; when the oil temperature is heated to 170° C., adding the cut matsutake slices into the pot, and stir-frying at 170° C. until the surface of the matsutake is browned; adding edible oil into the pot for the second time, frying the matsutake slices at 130° C. for 13 minutes, stirring from time to time during the process, so that the aroma of the matsutake is fully integrated into the oil; separating the matsutake and the matsutake oil by filtering to obtain the matsutake oil and the fried matsutake slices, bagging the fried matsutake, and then vacuum-packing to obtain the matsutake bags;

[0133] Stir-frying mutton slices: pour a quantitative amount of matsutake oil into the pot, slice the marinated mutton and pour the quantitative amount into the pot, the thickness of the mutton slices is 2.7 mm, and the number of mutton slices to be quantitatively fried each time is 6 slices, and the mutton slices are quantitatively and continuously fried with matsutake oil in batches;

[0134] Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages;

[0135] Boiling soup bags: Boil the bone soup with seasonings at 112° C. for 35 minutes, then divide into quantitative portions, and then vacuum pack to obtain soup bags;

[0136] Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns at 121°C for 25 minutes;

[0137] Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

[0138] Embodiment 3:

[0139] 1) The weight proportions of the components of the instant food of Matsutake and mutton vermicelli: 40 parts of dough powder package (the weight proportions of the components of the dough powder package are: 60 parts of sweet potato starch, 30 parts of potato starch, 20 parts of drinking water, 5 parts of edible salt), 30 parts of Matsutake, 50 parts of mutton, 40 parts of bone broth, 5 parts of bean paste, 4 parts of sweet noodle sauce, 3 parts of salt, 2 parts of white sugar, 0.4 parts of spices (the weight proportions of the components of the spices are: 60 parts of green onions, 30 parts of ginger, and 25 parts of garlic).

[0140] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0141] Pretreatment: manually remove the fat and fascia of the mutton, wash the mutton and cut it into pieces for later use, pick and clean the matsutake mushrooms, and then slice them for later use;

[0142] Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use;

[0143] Preparation of matsutake oil and matsutake bags: heating a pot to 130° C. and pouring edible oil into the pot for the first time; when the oil temperature is heated to 180° C., adding the cut matsutake slices into the pot, and stir-frying at 180° C. until the surface of the matsutake is browned; adding edible oil into the pot for the second time, frying the matsutake slices at 150° C. for 15 minutes, stirring from time to time during the process, so that the aroma of the matsutake is fully integrated into the oil; separating the matsutake and the matsutake oil by filtering to obtain the matsutake oil and the fried matsutake slices, bagging the fried matsutake, and then vacuum-packing to obtain the matsutake bags;

[0144] Stir-frying mutton slices: pour a quantitative amount of matsutake oil into the pot, slice the marinated mutton and pour the quantitative amount into the pot, the thickness of the mutton slices is 3 mm, and the number of mutton slices to be quantitatively fried each time is 8, and the mutton slices are quantitatively and continuously fried with matsutake oil in batches;

[0145] Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages;

[0146] Boiling soup bags: boiling the bone soup with seasonings at 115° C. for 40 minutes, then packaging in fixed quantities, and then vacuum packaging to obtain soup bags;

[0147] Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns at 130°C for 30 minutes;

[0148] Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

[0149] Comparative Example 1:

[0150] 1) The weight proportions of the components of the instant food of pine mushroom and mutton vermicelli are the same as those in Example 2.

[0151] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0152] The difference from Example 2 is that no matsutake slices are added, and the mutton is directly sliced ​​and packaged after being stewed, and matsutake oil is not used for frying.

[0153] Comparative Example 2:

[0154] 1) The weight proportions of the components of the instant food of pine mushroom and mutton vermicelli are the same as those in Example 2.

[0155] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0156] The difference from Example 2 is that the mutton is directly sliced ​​and packaged after being stewed, and is not fried with matsutake oil.

[0157] Comparative Example 3:

[0158] 1) The weight proportions of the components of the instant food of pine mushroom and mutton vermicelli are the same as those in Example 2.

[0159] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0160] The difference from Example 2 is that when the sliced ​​mutton is fried with matsutake oil, the mutton is not fried in batches and in a quantitative manner, but all the mutton slices are fried at one time and then packaged.

[0161] Comparative Example 4:

[0162] 1) The weight proportions of the components of the instant food of pine mushroom and mutton vermicelli are the same as those in Example 2.

[0163] 2) Preparation method of instant food of Matsutake and mutton vermicelli:

[0164] The difference from Example 2 is that the seasoning is directly used instead of the seasoning bag, and the bone soup and the seasoning are not boiled together to prepare the soup bag.

[0165] Comparative Example 5: Purchase commercially available mutton vermicelli instant food.

[0166] Test method: A sensory evaluation panel of 30 people was randomly selected to conduct a sensory evaluation of the Matsutake and Lamb Vermicelli instant food according to the standards in the following table. The full score is 100, and the average value is taken.

[0167]

[0168] The test results are shown in the following table:

[0169]

[0170] The following conclusions can be drawn from the analysis of the above table:

[0171] 1. By comparing Examples 1-3 and Comparative Example 5, it is known that the overall sensory evaluation of the instant food of Matsutake and mutton vermicelli prepared in Examples 1-3 is better than that of the commercially available products, and Example 2 is the best example.

[0172] 2. By comparing Example 2 with Comparative Example 1, it is known that without adding Matsutake, the overall aroma and taste are thin, and the mutton that is not fried has no chewiness, the meat is loose, and the taste is poor.

[0173] 3. By comparing Example 2 with Comparative Example 2, it is known that without using pine mushroom oil to fry the mutton slices, the mutton slices have no chewiness, the meat is loose, the taste is poor, and the taste is not rich.

[0174] 4. By comparing Example 2 and Comparative Example 3, it is known that the mutton slices are not quantitatively fried in batches, which reduces the taste of the mutton slices. The meat tastes average, is slightly loose, and has average chewing elasticity.

[0175] 5. By comparing Example 2 and Comparative Example 4, it is known that directly using seasonings instead of the seasoning packet will reduce the overall aroma and taste of the vermicelli.

[0176] The above embodiments are only exemplary embodiments of the present application and are not intended to limit the present application. The protection scope of the present application is defined by the claims. Those skilled in the art may make various modifications or equivalent substitutions to the present application within the essence and protection scope of the present application, and such modifications or equivalent substitutions shall also be deemed to fall within the protection scope of the present application.

Claims

1. A method for preparing a pine mushroom and mutton vermicelli instant food, characterized in that: The following steps are involved: Pre-treatment: Wash the mutton and cut it into pieces for later use. Pick out the matsutake mushrooms, clean them, and slice them for later use. Braised mutton: Put the mutton in cold water, bring to a boil, add the bone broth and cook, then remove the mutton and let it cool for later use, and keep the remaining bone broth for later use; Preparation of pine mushroom oil: frying pine mushrooms in edible oil to obtain pine mushroom oil, bagging the fried pine mushrooms, and then vacuum packaging to obtain pine mushroom bags; Stir-frying mutton slices: pour a certain amount of matsutake oil into the pot, slice the marinated mutton and pour a certain amount of it into the pot, and stir-fry the mutton slices with matsutake oil in batches and in a continuous manner; Preparation of mutton slice packages: pouring the mutton slices fried in the pot into the bag in the conveying process, and then vacuum packaging to obtain mutton slice packages; Making soup bags: adding seasonings into the bone broth and boiling, then packaging in fixed quantities, and then vacuum packaging to obtain soup bags; Sterilization: sterilize the vacuum-packed matsutake buns, mutton slice buns and soup buns; Packing: Pack the matsutake buns, mutton slice buns, soup buns and rice noodle buns together in plastic.

2. The method for preparing a Matsutake mutton vermicelli instant food according to claim 1, characterized in that: The specific method for preparing pine mushroom oil is: Hot pan with cold oil: Heat the pan to 110-130℃ and pour in cooking oil for the first time; Add matsutake mushrooms: When the oil temperature reaches 150-180℃, add the sliced ​​matsutake mushrooms into the pot and stir-fry at 150-180℃ until the surface of the matsutake mushrooms is browned; Frying: Add cooking oil to the pan for the second time, fry the matsutake slices at 120-150℃ for 10-15 minutes, stirring from time to time to allow the aroma of the matsutake to fully blend into the oil; Filtration: Separate the matsutake mushrooms and matsutake oil by filtering to obtain matsutake oil and fried matsutake slices.

3. The method for preparing a Matsutake mutton vermicelli instant food according to claim 1, characterized in that: The thickness of the mutton slices is 2.5-3 mm, and the number of mutton slices fried each time is 4-8 slices.

4. The method for preparing a Matsutake mutton vermicelli instant food according to claim 1, characterized in that: Before washing the mutton, the fat and fascia are manually removed.

5. The method for preparing a Matsutake mutton vermicelli instant food according to claim 1, characterized in that: The specific method of boiling the soup bag is as follows: boil the bone soup with seasoning at 110-115°C for 30-40 minutes; The specific method of the sterilization is: sterilize at 110-130° C. for 20-30 minutes.

6. The method for preparing a Matsutake mutton vermicelli instant food according to claim 1, characterized in that: The weight proportions of the components of the dough powder bag are: 40-60 parts of sweet potato starch, 20-30 parts of potato starch, 10-20 parts of drinking water, and 1-5 parts of edible salt.

7. The method for preparing a Matsutake and mutton vermicelli instant food according to claim 6, characterized in that: The seasoning comprises: bean paste, sweet noodle paste, white sugar, salt and spices.

8. The method for preparing a Matsutake and mutton vermicelli instant food according to claim 7, characterized in that: The weight proportions of the components of the instant food of matsutake mushroom and mutton vermicelli are: 20-40 parts of dough powder, 10-30 parts of matsutake mushrooms, 30-50 parts of mutton, 20-40 parts of bone soup, 3-5 parts of bean paste, 2-4 parts of sweet noodle sauce, 1-3 parts of salt, 0.5-2 parts of white sugar and 0.2-0.4 parts of spices.

9. The method for preparing a Matsutake mutton vermicelli instant food according to claim 8, characterized in that: The weight proportions of the various components of the spice are: 40-60 parts of onion, 20-30 parts of ginger, and 20-25 parts of garlic.

10. A Matsutake mutton vermicelli instant food, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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