Making method of yak and highland barley marinated product

Abstract

The invention discloses a preparation method of marinated yak and highland barley products, and relates to the field of processing of the marinated yak and highland barley products, the preparation method of the marinated yak and highland barley products comprises the following steps: S1, a cutting step: firstly, performing raw material warehousing and supporting operation; the method comprises the following steps: preparing raw materials in a factory, checking related'inspection and quarantine proof 'and non-epidemic area proof of the raw materials purchased to the factory by a quality inspector, warehousing the raw materials meeting food safety requirements, taking corresponding raw materials according to a material receiving list according to a production plan, and recording batches of the raw materials. According to the invention, sufficient meat can be effectively supplemented to provide energy, the integrated operation of primary cooking, marinating and mixing can be effectively realized in the preparation process, and the packaging and strict disinfection and sealing can be effectively and quickly realized in the inner packaging and outer packaging processes, so that the sealing effect is better achieved, and the meat can be easily stored for a long time.

Description

Technical Field

[0001] The invention relates to the field of processing yak and highland barley brine products, in particular to a method for preparing yak and highland barley brine products. Background Art

[0002] The main ingredients are meat and viscera of poultry and livestock, as well as some aquatic products and vegetables. They are put into the prepared marinade, boiled over high heat, and then simmered over low heat to allow the flavor of the marinade to slowly penetrate into the texture of the raw materials, thus becoming a fragrant and delicious marinated product. Marinated products belong to general cooked meat products. They highlight the original taste and color of the raw materials. The seasoning mainly uses salt and a small amount of soy sauce, with its original color, fragrance and taste as the main ingredients. Marinated products are cooked hot or eaten cold, and they taste fresh and fragrant. The prepared marinade can be used for a long time, and the older it is, the more fragrant it is.

[0003] Traditionally, highland barley and yak are eaten separately. It is impossible to make yak highland barley into stewed products for long-term storage, and it is impossible to provide another flavor of food for consumption. Because it is not easy to store, it cannot be prepared as dry food. During a long journey, it is impossible to effectively supplement enough meat to provide energy. At the same time, in the production process, it is impossible to effectively realize the integrated operation of initial cooking, stewing and mixing. In the process of inner packaging and outer packaging, it is also impossible to effectively and quickly realize packaging and strict disinfection and sealing, which cannot better play a sealing effect and is not easy to store for a long time.

[0004] Therefore, those skilled in the art provide a method for preparing yak highland barley marinated products to solve the problems raised in the above-mentioned background technology. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing yak and highland barley stewed products, so as to solve the problems proposed in the above background technology that traditional highland barley and yak are eaten separately, yak and highland barley cannot be made into stewed products for long-term storage, and food with another taste cannot be provided for consumption. Since it is not easy to store, it cannot be prepared as dry food. During a long journey, it is impossible to effectively supplement enough meat to provide energy. At the same time, during the production process, it is impossible to effectively realize the integrated operation of initial boiling, stewing and mixing, and during the process of inner packaging and outer packaging, it is impossible to effectively and quickly realize packaging and strict disinfection and sealing, and the sealing effect cannot be better achieved, and the problem of not being easy to store for a long time.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing yak highland barley stewed products, the method comprising the following steps: S1: a segmentation process step, firstly, raw materials are put into storage and withdrawn, then the raw materials purchased to the factory are inspected by a quality inspector for relevant "inspection and quarantine certificates" and non-epidemic area certificates, those that meet food safety requirements are put into storage, and corresponding raw materials are withdrawn according to a material requisition sheet according to a production plan, and batch records are made, and then the withdrawn beef can be put into a slowing pool for slowing with flowing water, or can be thawed in a temporary storage room under constant temperature conditions to achieve the purpose of complete thawing, the slowed beef is scooped and placed on a table, and then the oil on the beef is cleaned, the material is scrapped, the fat, tendon and skin parts are removed and scrapped, and then the beef is manually cut into blocks weighing between 400g and 500g for pickling, the cut products are stored for less than 1 hour, and are rolled and kneaded and pickled in time to ensure the hygiene and safety of the storage process;

[0008] S2: Ingredients and marinating process steps. The ingredients are strictly in accordance with the process formula. When preparing the formula, fresh beef, cooked beef, white sugar powder, monosodium glutamate, pepper, sesame oil, salt, spice powder, stewing spices, nitrite, complex phosphate, sodium isoVC, onion powder, ginger powder, beef extract, beef powder, fresh ginger, green onion, cold water, spice water, cooked oil, highland barley and light soy sauce can be used for standby. Accurately measure and weigh, add seasonings according to product taste requirements and product formula, and dilute the seasonings evenly with ice water , put the seasoning and beef into the tumbling machine for tumbling, the tumbling operation time is 1 hour, the tumbling stop time is 5 minutes, and then stop for 5 minutes as a cycle, the vacuum degree is -0.07MPa, the inflation time is 30 seconds, and the beef is taken out of the can in time after tumbling. It must not be stored in the can overnight. The temperature in the tumbling room is 0℃-4℃. The quality inspector monitors the temperature every 2 hours, reports any abnormality in time, and takes relevant corrective measures. The marinating time of the beef after tumbling is not less than 20 hours;

[0009] S3: process steps, first check whether the pot is intact, check whether the old soup used for cooking meat has changed in taste, and whether the ingredients are suitable for the products to be produced. Pre-cook the raw materials at a cooking temperature of 90°C for 15-20 minutes. Turn the product upside down during pre-cooking to ensure that the product is evenly heated and there is no undercooking. Dice the pre-cooked meat pieces to a standard size of 1.2-1.5 cm. The quality inspection of the cut products must be 100% inspected to ensure the shape qualification rate of subsequent products. Then, stew the beef raw materials into the brine pot and stew for about 0.30 hours before serving. Then, mix the ingredients. Pour the stewed meat into the octagonal mixer, add the prepared ingredients, mix well, and serve.

[0010] S4: Inner packaging process steps, first cool the semi-finished products after mixing, and put them into the pre-cooling room for cooling. The products are required to be spread flat on the tray and put on the shelf to achieve fast and uniform cooling. The temperature of the pre-cooling room is required to be 0℃-4℃. After cooling for 20 minutes, they can be shipped out of the warehouse. Other products must not be stored in the warehouse to prevent odor or moisture during storage. The pre-cooling room is sprayed and disinfected every 1 hour during the production process. After work every day, the ultraviolet light in the pre-cooling room is kept on during off-duty time and turned off during working hours; ensure that the warehouse remains clean and slows down the reproduction of microorganisms. Then measure and inspect the beef jerky by the pre-inspection personnel to ensure that there are no foreign impurities such as hair on the surface of the product. The net content of the product: between 75ɡ-78ɡ. The net weight of the packaging bag: 5ɡ, and then the can inspection operation is carried out. , the can inspector needs to check whether the name, specification, label, SC, and layout of the can are correct. The damaged cans should be picked out in time and handed over to the warehouse for timely processing; after filling, the filling personnel must accurately set the equipment parameters according to the filling grams, and must not affect the product quality and the final net content of the product due to operational errors. Finally, the sealing is carried out: the machine operator shall not adjust the operation requirements privately. If any abnormality is found, it can be executed after the team leader and quality inspection have done the experiment and approved it. After the mouth is divided, the post-inspection operation is carried out. After sealing, there shall be no loose sealing or wrinkling; the quality inspection personnel shall conduct random inspections on the measurement and seal every 10 minutes to ensure the tightness of the seal. During the plate arrangement operation, the product must be inspected and qualified, and then the product shall be placed evenly on the sterilization plate in a layer to ensure that the product is not piled up. Uniform placement can ensure the sterilization effect, and then the handover is carried out. After the packaging is completed, the person in charge of the inner packaging workshop shall make the labeling, and the handover procedures signed and confirmed by the relevant person in charge of the next process shall be completed to avoid mixed packaging;

[0011] S5: Sterilization process sterilization operation, the beef highland barley is divided into four groups, three of which are canned and one group is bagged. The sterilization temperature of the first group of canned beef highland barley is 65°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.6MPa. The sterilization temperature of the second group of canned beef highland barley is 100°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.1MPa. The sterilization temperature of the third group of canned beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The sterilization temperature of one group of bagged beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The cooling time of the four groups of beef highland barley is 20 minutes, and the temperature out of the pot is lower than 40°C.

[0012] S6: Packaging process step, when removing water, clean the scale on the surface of the can, and operate according to the standard book of water removal. Semi-finished products are marked and stored by batch. When packing, check that the cans are not unclean and leaking, and the seal is not tight, and then they can be measured. After the inspection pass rate is 100%, then the post-inspection is carried out to check that the product date is clear, and there is no double date or unclear date. After measuring the total weight, the warehousing operation is realized. The packaged products must be inspected and qualified by the quality inspection department before they can be put into the warehouse. Finally, they are stored. The warehouse is clean and hygienic, the products are stacked in an orderly manner, the batches are stored separately, the labels are clear, there are pads at the bottom of the stack, and there are gaps between the stacks to facilitate ventilation and maintain the temperature in the warehouse.

[0013] As a preferred embodiment of the present invention: in the segmentation process, the temperature of the temporary storage room under constant temperature conditions is 10° C.-15° C., and the easing time is 8-12 hours.

[0014] As a preferred embodiment of the present invention: when configuring the ingredients and marinating process steps, the amount of fresh beef raw material marinating material can be selected as 100kg, the amount of cooked beef stewing material can be selected as 100kg, the amount of cooked beef stir-fried and mixed with five spices can be selected as 60kg, the amount of white sugar powder stir-fried and mixed with five spices can be selected as 1.8kg, the amount of monosodium glutamate stewing material can be selected as 0.2kg, the amount of monosodium glutamate stir-fried and mixed with five spices can be selected as 0.4kg, the amount of pepper stewing material can be selected as 0.05kg, the amount of pepper stir-fried and mixed with five spices can be selected as 0.4kg, the amount of sesame oil stir-fried and mixed with five spices can be selected as 0.4kg, the amount of salt raw material marinating material can be selected as 3.5kg, the amount of spice powder stir-fried and mixed with five spices can be selected as 0.2kg, and the amount of stewed spices stewed ingredients can be selected as 2.225kg. g. The amount of nitrite raw materials added to marinade can be selected as 0.01kg, the amount of compound phosphate raw materials added to marinade can be selected as 0.3kg, the amount of isoVC sodium raw materials added to marinade can be selected as 0.04kg, the amount of onion powder added to stir-fried dressing and five-spice can be selected as 0.1kg, the amount of ginger powder added to stir-fried dressing and five-spice can be selected as 0.1kg, the amount of beef extract added to stewed ingredients can be selected as 0.1kg, the amount of beef powder added to stir-fried dressing and five-spice can be selected as 0.4kg, the amount of fresh ginger added to stewed ingredients can be selected as 1kg, the amount of green onion added to stewed ingredients can be selected as 1kg, the amount of cold water raw materials added to marinade can be selected as 8kg, the amount of spice water raw materials added to marinade can be selected as 5kg, the amount of cooked oil powder added to stir-fried dressing and five-spice can be selected as 1.5kg, the amount of highland barley powder added to stir-fried dressing and five-spice can be selected as 40kg and the amount of light soy sauce added to stewed ingredients can be selected as 1kg.

[0015] As a preferred embodiment of the present invention: the ingredients and pickling process steps are configured in the formula. During the highland barley processing, after the raw materials are washed with warm water, highland barley accounts for 80%, spice water accounts for 19.2%, and edible salt accounts for 0.8%. When the cooked oil is boiled, soybean oil accounts for 75%, onion accounts for 15%, and ginger accounts for 10%.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The method for preparing yak and highland barley stewed products can change the traditional characteristics that highland barley and yaks are eaten separately and the yak and highland barley cannot be prepared into stewed products for long-term storage, and can provide food with another taste for consumption. Yak and highland barley can be prepared into stewed products and can be used as dry food. In the process of long-distance travel, sufficient meat can be effectively supplemented to provide energy. At the same time, in the process of preparation, the operation of initial boiling, stewing and mixing can be effectively realized in an integrated manner. In the process of inner packaging and outer packaging, the packaging and strict disinfection and sealing can also be effectively and quickly realized, so as to achieve a better sealing effect and facilitate long-term storage. DETAILED DESCRIPTION

[0018] In an embodiment of the present invention, a method for preparing a yak and highland barley stew product is provided, and the method for preparing a yak and highland barley stew product comprises the following steps:

[0019] S1: The splitting process step, first of all, carries out the raw material storage and withdrawal operation, and then the quality inspector inspects the relevant "Inspection and Quarantine Certificate" and non-epidemic area certificate of the raw materials purchased to the factory, and puts them into the warehouse if they meet the food safety requirements, and withdraws the corresponding raw materials according to the material requisition form according to the production plan, and makes batch records, and then the withdrawn beef can be put into the slowing pool for slowing with running water, or it can be thawed in the temporary storage room under constant temperature conditions to achieve the purpose of complete thawing, and the slowed beef is scooped and placed on the table, and then the oil on the beef is cleaned, the material is scrapped, the fat tendon and skin are removed and scrapped, and then the beef is manually cut into blocks weighing between 400g and 500g for marination. The storage time of the cut product is within 1 hour, and it is rolled and marinated in time to ensure the hygiene and safety of the storage process;

[0020] S2: Ingredients and marinating process steps. The ingredients are strictly in accordance with the process formula. When preparing the formula, fresh beef, cooked beef, white sugar powder, monosodium glutamate, pepper, sesame oil, salt, spice powder, stewing spices, nitrite, complex phosphate, sodium isoVC, onion powder, ginger powder, beef extract, beef powder, fresh ginger, green onion, cold water, spice water, cooked oil, highland barley and light soy sauce can be used for standby. Accurately measure and weigh, add seasonings according to product taste requirements and product formula, and dilute the seasonings evenly with ice water , put the seasoning and beef into the tumbling machine for tumbling, the tumbling operation time is 1 hour, the tumbling stop time is 5 minutes, and then stop for 5 minutes as a cycle, the vacuum degree is -0.07MPa, the inflation time is 30 seconds, and the beef is taken out of the can in time after tumbling. It must not be stored in the can overnight. The temperature in the tumbling room is 0℃-4℃. The quality inspector monitors the temperature every 2 hours, reports any abnormality in time, and takes relevant corrective measures. The marinating time of the beef after tumbling is not less than 20 hours;

[0021] S3: process steps, first check whether the pot is intact, check whether the old soup used for cooking meat has changed in taste, and whether the ingredients are suitable for the products to be produced. Pre-cook the raw materials at a cooking temperature of 90°C for 15-20 minutes. Turn the product upside down during pre-cooking to ensure that the product is evenly heated and there is no undercooking. Dice the pre-cooked meat pieces to a standard size of 1.2-1.5 cm. The quality inspection of the cut products must be 100% inspected to ensure the shape qualification rate of subsequent products. Then, stew the beef raw materials into the brine pot and stew for about 0.30 hours before serving. Then, mix the ingredients. Pour the stewed meat into the octagonal mixer, add the prepared ingredients, mix well, and serve.

[0022] S4: Inner packaging process steps, first cool the semi-finished products after mixing, and put them into the pre-cooling room for cooling. The products are required to be spread flat on the tray and put on the shelf to achieve fast and uniform cooling. The temperature of the pre-cooling room is required to be 0℃-4℃. After cooling for 20 minutes, they can be shipped out of the warehouse. Other products must not be stored in the warehouse to prevent odor or moisture during storage. The pre-cooling room is sprayed and disinfected every 1 hour during the production process. After work every day, the ultraviolet light in the pre-cooling room is kept on during off-duty time and turned off during working hours; ensure that the warehouse remains clean and slows down the reproduction of microorganisms. Then measure and inspect the beef jerky by the pre-inspection personnel to ensure that there are no foreign impurities such as hair on the surface of the product. The net content of the product: between 75ɡ-78ɡ. The net weight of the packaging bag: 5ɡ, and then the can inspection operation is carried out. , the can inspector needs to check whether the name, specification, label, SC, and layout of the can are correct. The damaged cans should be picked out in time and handed over to the warehouse for timely processing; after filling, the filling personnel must accurately set the equipment parameters according to the filling grams, and must not affect the product quality and the final net content of the product due to operational errors. Finally, the sealing is carried out: the machine operator shall not adjust the operation requirements privately. If any abnormality is found, it can be executed after the team leader and quality inspection have done the experiment and approved it. After the mouth is divided, the post-inspection operation is carried out. After sealing, there shall be no loose sealing or wrinkling; the quality inspection personnel shall conduct random inspections on the measurement and seal every 10 minutes to ensure the tightness of the seal. During the plate arrangement operation, the product must be inspected and qualified, and then the product shall be placed evenly on the sterilization plate in a layer to ensure that the product is not piled up. Uniform placement can ensure the sterilization effect, and then the handover is carried out. After the packaging is completed, the person in charge of the inner packaging workshop shall make the labeling, and the handover procedures signed and confirmed by the relevant person in charge of the next process shall be completed to avoid mixed packaging;

[0023] S5: Sterilization process sterilization operation, the beef highland barley is divided into four groups, three of which are canned and one group is bagged. The sterilization temperature of the first group of canned beef highland barley is 65°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.6MPa. The sterilization temperature of the second group of canned beef highland barley is 100°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.1MPa. The sterilization temperature of the third group of canned beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The sterilization temperature of one group of bagged beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The cooling time of the four groups of beef highland barley is 20 minutes, and the temperature out of the pot is lower than 40°C.

[0024] S6: Packaging process step, when removing water, clean the scale on the surface of the can, and operate according to the standard book of water removal. Semi-finished products are marked and stored by batch. When packing, check that the cans are not unclean and leaking, and the seal is not tight, and then they can be measured. After the inspection pass rate is 100%, then the post-inspection is carried out to check that the product date is clear, and there is no double date or unclear date. After measuring the total weight, the warehousing operation is realized. The packaged products must be inspected and qualified by the quality inspection department before they can be put into the warehouse. Finally, they are stored. The warehouse is clean and hygienic, the products are stacked in an orderly manner, the batches are stored separately, the labels are clear, there are pads at the bottom of the stack, and there are gaps between the stacks to facilitate ventilation and maintain the temperature in the warehouse.

[0025] It can change the traditional characteristics that highland barley and yak are eaten separately, and yak highland barley cannot be made into stewed products for long-term preservation. It can provide another taste of food for consumption. Yak highland barley can be made into stewed products and can be prepared as dry food for use. In the process of long-distance travel, it can effectively supplement enough meat to provide energy.

[0026] In the segmentation process, the temperature of the temporary storage room under constant temperature conditions is 10° C.-15° C., and the easing time is 8-12 hours. The ingredients and marinating process steps, when configuring the formula, the amount of fresh beef raw material marinating material can be selected as 100kg, the amount of cooked beef stewing material can be selected as 100kg, the amount of cooked beef stir-fried and mixed with five spices can be selected as 60kg, the amount of white granulated sugar powder stir-fried and mixed with five spices can be selected as 1.8kg, the amount of monosodium glutamate stewing material can be selected as 0.2kg, the amount of monosodium glutamate stir-fried and mixed with five spices can be selected as 0.4kg, the amount of pepper powder stewed and mixed with five spices can be selected as 0.05kg, the amount of pepper powder stir-fried and mixed with five spices can be selected as 0.4kg, the amount of sesame oil stir-fried and mixed with five spices can be selected as 0.4kg, the amount of salt raw material marinating material can be selected as 3.5kg, the amount of spice powder stir-fried and mixed with five spices can be selected as 0.2kg, the amount of stewed spices stewed and mixed with ingredients can be selected as 2.225kg, the amount of nitrite raw material marinating material can be selected as 2.5kg, and the amount of nitrite raw material marinating material can be selected as 3.5kg. The amount of ingredients added can be 0.01kg, the amount of compound phosphate raw materials added to marinade can be 0.3kg, the amount of isoVC sodium raw materials added to marinade can be 0.04kg, the amount of onion powder added to stir-fried dressing can be 0.1kg, the amount of ginger powder added to stir-fried dressing can be 0.1kg, the amount of beef extract added to stewed ingredients can be 0.1kg, the amount of beef powder added to stir-fried dressing can be 0.4kg, the amount of fresh ginger added to stewed ingredients can be 1kg, the amount of green onion added to stewed ingredients can be 1kg, the amount of cold water raw materials added to marinade can be 8kg, the amount of spice water raw materials added to marinade can be 5kg, the amount of cooked oil powder added to stir-fried dressing can be 1.5kg, the amount of highland barley powder added to stir-fried dressing can be 40kg and the amount of light soy sauce added to stewed ingredients can be 1kg. The ingredients and pickling process steps are configured in the formula. During the highland barley processing, the raw materials are washed with warm water, wherein highland barley accounts for 80%, spice water accounts for 19.2%, and edible salt accounts for 0.8%. When the cooked oil is boiled, soybean oil accounts for 75%, onion 15%, and ginger 10%.

[0027] At the same time, during the production process, it can effectively realize the integrated operation of initial cooking, braising and mixing. During the inner and outer packaging processes, it can also effectively and quickly realize packaging and strict disinfection and sealing, which has a better sealing effect and can be easily preserved for a long time.

[0028] The working principle of the present invention is: the method for making yak highland barley marinated products comprises the following steps:

[0029] S1: The segmentation process step first carries out the raw material storage and withdrawal operations, and then the quality inspector inspects the relevant "Inspection and Quarantine Certificate" and non-epidemic area certificate of the raw materials purchased to the factory, and puts them into the warehouse if they meet the food safety requirements, and withdraws the corresponding raw materials according to the material requisition form according to the production plan, and makes batch records. Then the withdrawn beef can be placed in the slowing pool with running water for slowing, or it can be thawed in a temporary storage room under constant temperature conditions to achieve the purpose of complete thawing. The slowed beef is scooped and placed on the table, and then the oil on the beef is cleaned, the material is scrapped, the fat, tendon and skin parts are removed and scrapped, and then the beef is manually cut into blocks weighing between 400g and 500g and marinated. The storage time of the cut product is within 1 hour, and it is rolled and marinated in time to ensure the hygiene and safety of the storage process; in the segmentation process step, the temperature of the temporary storage room under constant temperature conditions is 10℃-15℃, and the slowing time is 8-12 hours.

[0030] S2: Ingredients and marinating process steps. The ingredients are strictly in accordance with the process formula. When configuring the formula, you can choose fresh beef, cooked beef, white sugar powder, monosodium glutamate, pepper, sesame oil, salt, spice powder, stewing spices, nitrite, complex phosphate, sodium isoVC, onion powder, ginger powder, beef extract, beef powder, fresh ginger, green onion, cold water, spice water, cooked oil, highland barley and light soy sauce ingredients for use. Accurately measure and weigh. Add seasonings according to product taste requirements and product formulas, and dilute the seasonings evenly with ice water. Put the seasonings and beef into the tumbling machine for tumbling. The tumbling operation time is 1 hour, the tumbling stop time is 5 minutes, and then stop for 5 minutes as a cycle. The vacuum degree is -0.07 MPa, inflation time is 30 seconds, the beef shall be taken out of the can in time after tumbling and kneading, and shall not be stored in the can overnight, the temperature in the tumbling room is 0℃-4℃, the quality inspector shall monitor the temperature every 2 hours, report any abnormality in time, and take relevant corrective measures, the marinating time of the beef after tumbling and kneading shall not be less than 20 hours; when configuring the ingredients and marinating process steps, the amount of fresh beef raw material marinating material can be selected as 100kg, the amount of cooked beef stewing ingredients can be selected as 100kg, the amount of cooked beef stir-frying and mixing five-spice can be selected as 60kg, the amount of white granulated sugar powder stir-frying and mixing five-spice can be selected as 1.8kg, and the amount of MSG stewing ingredients can be selected as 0.2 kg, the amount of monosodium glutamate added to stir-fry and mix five spices can be selected as 0.4kg, the amount of pepper added to stewed ingredients can be selected as 0.05kg, the amount of pepper added to stir-fry and mix five spices can be selected as 0.4kg, the amount of sesame oil added to stir-fry and mix five spices can be selected as 0.4kg, the amount of salt raw materials added to marinade can be selected as 3.5kg, the amount of spice powder added to stir-fry and mix five spices can be selected as 0.2kg, the amount of stewed spices added to stewed ingredients can be selected as 2.225kg, the amount of nitrite raw materials added to marinade can be selected as 0.01kg, the amount of compound phosphate raw materials added to marinade can be selected as 0.3kg, the amount of isoVC sodium raw materials added to marinade can be selected as 0.04kg , the amount of five-spice added to stir-fried onion powder can be selected as 0.1kg, the amount of five-spice added to stir-fried ginger powder can be selected as 0.1kg, the amount of beef extract added to stewed ingredients can be selected as 0.1kg, the amount of five-spice added to stir-fried beef powder can be selected as 0.4kg, the amount of fresh ginger stewed ingredients can be selected as 1kg, the amount of green onion stewed ingredients can be selected as 1kg, the amount of cold water raw material marinating ingredients can be selected as 8kg, the amount of spice water raw material marinating ingredients can be selected as 5kg, the amount of five-spice added to stir-fried cooked oil powder can be selected as 1.5kg, the amount of five-spice added to stir-fried barley powder can be selected as 40kg, and the amount of soy sauce stewed ingredients can be selected as 1kg. The ingredients and marinating process steps, when configuring the formula, after the raw materials are washed with warm water during the barley processing process, the barley accounts for 80%, the spice water accounts for 19.2%, and the edible salt accounts for 0.8%. When the cooked oil is boiled, the soybean oil is 75%, the onion is 15%, and the ginger is 10%.

[0031] S3: process steps, first check whether the pot is intact, check whether the old soup used for cooking meat has changed in taste, and whether the ingredients are suitable for the products to be produced. Pre-cook the raw materials at a cooking temperature of 90°C for 15-20 minutes. Turn the product upside down during pre-cooking to ensure that the product is evenly heated and there is no undercooking. Dice the pre-cooked meat pieces to a standard size of 1.2-1.5 cm. The quality inspection of the cut products must be 100% inspected to ensure the shape qualification rate of subsequent products. Then, stew the beef raw materials into the brine pot and stew for about 0.30 hours before serving. Then, mix the ingredients. Pour the stewed meat into the octagonal mixer, add the prepared ingredients, mix well, and serve.

[0032] S4: Inner packaging process steps, first cool the semi-finished products after mixing, and put them into the pre-cooling room for cooling. The products are required to be spread flat on the tray and put on the shelf to achieve fast and uniform cooling. The temperature of the pre-cooling room is required to be 0℃-4℃. After cooling for 20 minutes, they can be shipped out of the warehouse. Other products must not be stored in the warehouse to prevent odor or moisture during storage. The pre-cooling room is sprayed and disinfected every 1 hour during the production process. After work every day, the ultraviolet light in the pre-cooling room is kept on during off-duty time and turned off during working hours; ensure that the warehouse remains clean and slows down the reproduction of microorganisms. Then measure and inspect the beef jerky by the pre-inspection personnel to ensure that there are no foreign impurities such as hair on the surface of the product. The net content of the product: between 75ɡ-78ɡ. The net weight of the packaging bag: 5ɡ, and then the can inspection operation is carried out. , the can inspector needs to check whether the name, specification, label, SC, and layout of the can are correct. The damaged cans should be picked out in time and handed over to the warehouse for timely processing; after filling, the filling personnel must accurately set the equipment parameters according to the filling grams, and must not affect the product quality and the final net content of the product due to operational errors. Finally, the sealing is carried out: the machine operator shall not adjust the operation requirements privately. If any abnormality is found, it can be executed after the team leader and quality inspection have done the experiment and approved it. After the mouth is divided, the post-inspection operation is carried out. After sealing, there shall be no loose sealing or wrinkling; the quality inspection personnel shall conduct random inspections on the measurement and seal every 10 minutes to ensure the tightness of the seal. During the plate arrangement operation, the product must be inspected and qualified, and then the product shall be placed evenly on the sterilization plate in a layer to ensure that the product is not piled up. Uniform placement can ensure the sterilization effect, and then the handover is carried out. After the packaging is completed, the person in charge of the inner packaging workshop shall make the labeling, and the handover procedures signed and confirmed by the relevant person in charge of the next process shall be completed to avoid mixed packaging;

[0033] S5: Sterilization process sterilization operation, the beef highland barley is divided into four groups, three of which are canned and one group is bagged. The sterilization temperature of the first group of canned beef highland barley is 65°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.6MPa. The sterilization temperature of the second group of canned beef highland barley is 100°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.1MPa. The sterilization temperature of the third group of canned beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The sterilization temperature of one group of bagged beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The cooling time of the four groups of beef highland barley is 20 minutes, and the temperature out of the pot is lower than 40°C.

[0034] S6: Packaging process step, when removing water, clean the scale on the surface of the can, and operate according to the standard book of water removal. Semi-finished products are marked and stored by batch. When packing, check that the cans are not unclean and leaking, and the seal is not tight, and then they can be measured. After the inspection pass rate is 100%, then the post-inspection is carried out to check that the product date is clear, and there is no double date or unclear date. After measuring the total weight, the warehousing operation is realized. The packaged products must be inspected and qualified by the quality inspection department before they can be put into the warehouse. Finally, they are stored. The warehouse is clean and hygienic, the products are stacked in an orderly manner, the batches are stored separately, the labels are clear, there are pads at the bottom of the stack, and there are gaps between the stacks to facilitate ventilation and maintain the temperature in the warehouse.

[0035] It can change the traditional characteristics that highland barley and yak are eaten separately, and it is impossible to make yak highland barley into stewed products for long-term preservation. It can provide another taste of food for consumption, and can make yak highland barley into stewed products, which can be used as dry food, and can effectively supplement enough meat to provide energy during long journeys. At the same time, in the production process, it can effectively realize the integrated operation of initial cooking, stewing and mixing, and in the process of inner packaging and outer packaging, it can also effectively and quickly realize packaging and strict disinfection and sealing, so as to better play the sealing effect and facilitate long-term preservation.

[0036] What is described above is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing yak highland barley brine products, characterized in that: The method for preparing yak highland barley marinated products comprises the following steps: S1: The splitting process step, first of all, carries out the raw material storage and withdrawal operation, and then the quality inspector inspects the relevant "Inspection and Quarantine Certificate" and non-epidemic area certificate of the raw materials purchased to the factory, and puts them into the warehouse if they meet the food safety requirements, and withdraws the corresponding raw materials according to the material requisition form according to the production plan, and makes batch records, and then the withdrawn beef can be put into the slowing pool for slowing with running water, or it can be thawed in the temporary storage room under constant temperature conditions to achieve the purpose of complete thawing, and the slowed beef is scooped and placed on the table, and then the oil on the beef is cleaned, the material is scrapped, the fat tendon and skin are removed and scrapped, and then the beef is manually cut into blocks weighing between 400g and 500g for marination. The storage time of the cut product is within 1 hour, and it is rolled and marinated in time to ensure the hygiene and safety of the storage process; S2: Ingredients and marinating process steps. The ingredients are strictly in accordance with the process formula. When preparing the formula, fresh beef, cooked beef, white sugar powder, monosodium glutamate, pepper, sesame oil, salt, spice powder, stewing spices, nitrite, complex phosphate, sodium isoVC, onion powder, ginger powder, beef extract, beef powder, fresh ginger, green onion, cold water, spice water, cooked oil, highland barley and light soy sauce can be used for standby. Accurately measure and weigh, add seasonings according to product taste requirements and product formula, and dilute the seasonings evenly with ice water , put the seasoning and beef into the tumbling machine for tumbling, the tumbling operation time is 1 hour, the tumbling stop time is 5 minutes, and then stop for 5 minutes as a cycle, the vacuum degree is -0.07MPa, the inflation time is 30 seconds, and the beef is taken out of the can in time after tumbling. It must not be stored in the can overnight. The temperature in the tumbling room is 0℃-4℃. The quality inspector monitors the temperature every 2 hours, reports any abnormality in time, and takes relevant corrective measures. The marinating time of the beef after tumbling is not less than 20 hours; S3: process steps, first check whether the pot is intact, check whether the old soup used for cooking meat has changed in taste, and whether the ingredients are suitable for the products to be produced. Pre-cook the raw materials at a cooking temperature of 90°C for 15-20 minutes. Turn the product upside down during pre-cooking to ensure that the product is evenly heated and there is no undercooking. Dice the pre-cooked meat pieces to a standard size of 1.2-1.5 cm. The quality inspection of the cut products must be 100% inspected to ensure the shape qualification rate of subsequent products. Then, stew the beef raw materials into the brine pot and stew for about 0.30 hours before serving. Then, mix the ingredients. Pour the stewed meat into the octagonal mixer, add the prepared ingredients, mix well, and serve. S4: Inner packaging process steps, first cool the semi-finished products after mixing, and put them into the pre-cooling room for cooling. The products are required to be spread flat on the tray and put on the shelf to achieve fast and uniform cooling. The temperature of the pre-cooling room is required to be 0℃-4℃. After cooling for 20 minutes, they can be shipped out of the warehouse. Other products must not be stored in the warehouse to prevent odor or moisture during storage. The pre-cooling room is sprayed and disinfected every 1 hour during the production process. After work every day, the ultraviolet light in the pre-cooling room is kept on during off-duty time and turned off during working hours; ensure that the warehouse remains clean and slows down the reproduction of microorganisms. Then measure and inspect the beef jerky by the pre-inspection personnel to ensure that there are no foreign impurities such as hair on the surface of the product. The net content of the product: between 75ɡ-78ɡ. The net weight of the packaging bag: 5ɡ, and then the can inspection operation is carried out. , the can inspector needs to check whether the name, specification, label, SC, and layout of the can are correct. The damaged cans should be picked out in time and handed over to the warehouse for timely processing; after filling, the filling personnel must accurately set the equipment parameters according to the filling grams, and must not affect the product quality and the final net content of the product due to operational errors. Finally, the sealing is carried out: the machine operator shall not adjust the operation requirements privately. If any abnormality is found, it can be executed after the team leader and quality inspection have done the experiment and approved it. After the mouth is divided, the post-inspection operation is carried out. After sealing, there shall be no loose sealing or wrinkling; the quality inspection personnel shall conduct random inspections on the measurement and seal every 10 minutes to ensure the tightness of the seal. During the plate arrangement operation, the product must be inspected and qualified, and then the product shall be placed evenly on the sterilization plate in a layer to ensure that the product is not piled up. Uniform placement can ensure the sterilization effect, and then the handover is carried out. After the packaging is completed, the person in charge of the inner packaging workshop shall make the labeling, and the handover procedures signed and confirmed by the relevant person in charge of the next process shall be completed to avoid mixed packaging; S5: Sterilization process sterilization operation, the beef highland barley is divided into four groups, three of which are canned and one group is bagged. The sterilization temperature of the first group of canned beef highland barley is 65°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.6MPa. The sterilization temperature of the second group of canned beef highland barley is 100°C, the sterilization constant temperature time is 5 minutes, and the pressure is 0.1MPa. The sterilization temperature of the third group of canned beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The sterilization temperature of one group of bagged beef highland barley is 121°C, the sterilization constant temperature time is 20 minutes, and the pressure is 0.21MPa. The cooling time of the four groups of beef highland barley is 20 minutes, and the temperature out of the pot is lower than 40°C. S6: Packaging process step, when removing water, clean the scale on the surface of the can, and operate according to the standard book of water removal. Semi-finished products are marked and stored by batch. When packing, check that the cans are not unclean and leaking, and the seal is not tight, and then they can be measured. After the inspection pass rate is 100%, then the post-inspection is carried out to check that the product date is clear, and there is no double date or unclear date. After measuring the total weight, the warehousing operation is realized. The packaged products must be inspected and qualified by the quality inspection department before they can be put into the warehouse. Finally, they are stored. The warehouse is clean and hygienic, the products are stacked in an orderly manner, the batches are stored separately, the labels are clear, there are pads at the bottom of the stack, and there are gaps between the stacks to facilitate ventilation and maintain the temperature in the warehouse.

2. The method for preparing yak highland barley marinated products according to claim 1, characterized in that: In the segmentation process, the temperature of the temporary storage room under constant temperature conditions is 10° C.-15° C., and the easing time is 8-12 hours.

3. The method for preparing yak highland barley marinated products according to claim 1, characterized in that: The ingredients and marinating process steps, when configuring the formula, the amount of fresh beef raw material marinating material can be selected as 100kg, the amount of cooked beef stewing material can be selected as 100kg, the amount of cooked beef stir-fried and mixed with five spices can be selected as 60kg, the amount of white granulated sugar powder stir-fried and mixed with five spices can be selected as 1.8kg, the amount of monosodium glutamate stewing material can be selected as 0.2kg, the amount of monosodium glutamate stir-fried and mixed with five spices can be selected as 0.4kg, the amount of pepper powder stewed and mixed with five spices can be selected as 0.05kg, the amount of pepper powder stir-fried and mixed with five spices can be selected as 0.4kg, the amount of sesame oil stir-fried and mixed with five spices can be selected as 0.4kg, the amount of salt raw material marinating material can be selected as 3.5kg, the amount of spice powder stir-fried and mixed with five spices can be selected as 0.2kg, the amount of stewed spices stewed and mixed with ingredients can be selected as 2.225kg, the amount of nitrite raw material marinating material can be selected as 2.5kg, and the amount of nitrite raw material marinating material can be selected as 3.5kg. The amount of ingredients added can be 0.01kg, the amount of compound phosphate raw materials added to marinade can be 0.3kg, the amount of isoVC sodium raw materials added to marinade can be 0.04kg, the amount of onion powder added to stir-fried dressing can be 0.1kg, the amount of ginger powder added to stir-fried dressing can be 0.1kg, the amount of beef extract added to stewed ingredients can be 0.1kg, the amount of beef powder added to stir-fried dressing can be 0.4kg, the amount of fresh ginger added to stewed ingredients can be 1kg, the amount of green onion added to stewed ingredients can be 1kg, the amount of cold water raw materials added to marinade can be 8kg, the amount of spice water raw materials added to marinade can be 5kg, the amount of cooked oil powder added to stir-fried dressing can be 1.5kg, the amount of highland barley powder added to stir-fried dressing can be 40kg and the amount of light soy sauce added to stewed ingredients can be 1kg.

4. The method for preparing yak highland barley marinated products according to claim 1, characterized in that: The ingredients and pickling process steps are configured in the formula. During the highland barley processing, the raw materials are washed with warm water, wherein highland barley accounts for 80%, spice water accounts for 19.2%, and edible salt accounts for 0.8%. When the cooked oil is boiled, soybean oil accounts for 75%, onion 15%, and ginger 10%.