Meat food processing method based on micro-air drying technology

Abstract

The invention discloses a meat food processing method based on micro-air drying technology, which belongs to the field of food processing. The processing method has the following specific steps: I. preparing equipment and confirming the center temperature requirements corresponding to the food type and the meal requirements; II. preheating the oven according to the selected temperature, and adjusting the humidity to zero at the same time; III. inserting a temperature measuring needle into the center position of the food, and putting the food into the preheated air temperature oven for low-temperature air drying and baking treatment; IV. when the temperature measuring needle shows that the center temperature of the food reaches the set target temperature, taking out the food and performing post-processing; compared with traditional slow baking technology, the invention takes less time, can also dehydrate the food, enhance the flavor, maintain or even enhance the food, and takes a similar time to low-temperature slow cooking, and the effect of softening the meat is similar to that of low-temperature slow cooking, and there is no disadvantage of flavor loss in low-temperature slow cooking, thereby reducing the technical requirements of cooking personnel, and improving product stability, product taste and product cost performance.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a meat food processing method based on micro-air drying technology. Background Art

[0002] The Western food industry and other catering industries have high requirements for cooking temperature. The degree of doneness is difficult to control during the cooking process, especially for meat, which is easy to be overcooked, hard and woody. The current popular processing methods are: low-temperature slow cooking and slow roasting. Low-temperature slow cooking can well control the degree of doneness, and it takes a short time to achieve the required degree of doneness and soften the meat, but it will cause serious loss of flavor. Slow roasting can enhance the flavor and soften the meat, but it takes too long and the meat will be too soft; therefore, it is particularly important to invent a meat food processing method based on micro-air drying technology.

[0003] After searching, Chinese patent number CN104172265A discloses a method for processing meat food. Although the meat food prepared by the invention is crispy on the outside, tender and fragrant on the inside, with intact meat shape, tender but not rotten, rich taste, and low energy consumption in the processing process, it takes a long time and has the disadvantage of flavor loss. It has high technical requirements for cooking personnel, reduces product stability, product taste and product cost performance; for this reason, we propose a meat food processing method based on micro-air drying technology. Summary of the invention

[0004] The purpose of the present invention is to solve the defects in the prior art and to propose a meat food processing method based on micro-air drying technology.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A meat food processing method based on micro-air drying technology, wherein the specific steps of the processing method are as follows:

[0007] Ⅰ. Prepare equipment and confirm the core temperature requirements corresponding to the food type and serving requirements;

[0008] Ⅱ. Preheat the oven according to the selected temperature and adjust the humidity to zero;

[0009] III. Insert the temperature probe into the center of the food, and place the food in a preheated oven for low-temperature air drying and baking.

[0010] IV. When the temperature measuring needle shows that the center temperature of the food has reached the set target temperature, take out the food and perform post-processing.

[0011] As a further solution of the present invention, the equipment in step I specifically includes an air temperature oven and a temperature measuring needle;

[0012] The specific standards for the core temperature requirements corresponding to the food types and serving requirements described in step Ⅰ are as follows:

[0013] When the core temperature is 42-45℃, red meat: nearly rare; seafood and fish: rare; poultry: rare;

[0014] When the core temperature is 46-50℃, red meat: rare; seafood and fish: rare; poultry: rare;

[0015] When the core temperature is 51-55℃, red meat: rare; seafood and fish: medium; poultry: medium;

[0016] When the core temperature is 56-61℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare;

[0017] When the core temperature is 62-66℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare;

[0018] When the core temperature is 67-71℃, red meat: 90% rare; seafood and fish: well done; poultry: well done;

[0019] When the core temperature is 72-80℃, red meat: well-done; seafood and fish: over-cooked; poultry: over-cooked.

[0020] As a further solution of the present invention, the specific steps of preheating the oven according to the selected temperature in step II are as follows:

[0021] S101: Find the corresponding core temperature range according to the food type and target doneness, adjust the temperature control system of the air temperature oven to the target temperature range, and then adjust the humidity of the air temperature oven to zero;

[0022] S102: Check the temperature and humidity settings. After confirming that they are correct, start the preheating function of the air temperature oven and allow the temperature in the air temperature oven to gradually rise to the set value while maintaining stability.

[0023] As a further solution of the present invention, the specific steps of the low-temperature air-drying and baking treatment in step III are as follows:

[0024] S201: Take out the temperature measuring needle and confirm that it functions normally, then clean and disinfect the temperature measuring needle, and then accurately insert the temperature measuring needle into the center of the food according to the thickness and shape of the food;

[0025] S202: Put the food with the temperature probe inserted into the air temperature oven that has been preheated to the target temperature, and arrange the food evenly. During the baking process, observe the change of the center temperature of the food in real time through the display of the temperature probe, and adjust the baking time according to the rising speed of the center temperature.

[0026] As a further embodiment of the present invention, the specific steps of the post-treatment in step IV are as follows:

[0027] S301: Take out the food that has reached the target center temperature from the oven using a professional tool, and after taking out the food, confirm again whether the temperature displayed by the temperature measuring needle is consistent with the target center temperature. After confirmation, take out the temperature measuring needle from the food, and clean and disinfect the taken out temperature measuring needle;

[0028] S302: If cooking is not needed temporarily, the ingredients are put into a vacuum bag, sealed, and stored in a refrigerator. If the food needs to be served immediately, the ingredients can be further fried, roasted, or deep-fried.

[0029] As a further solution of the present invention, the professional tools described in S301 specifically include heat-insulating gloves, heat-insulating clips, stainless steel food tongs, a non-slip and heat-resistant tray mat, and a long-handled scraper.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The meat food processing method based on micro-air drying technology searches for the corresponding central temperature range according to the type of food and the target degree of doneness, and adjusts the temperature control system of the air temperature oven to the target temperature range, then adjusts the humidity of the air temperature oven to zero, starts the preheating function of the air temperature oven, and allows the temperature in the air temperature oven to gradually rise to the set value, accurately inserts the temperature probe into the center of the food, puts the food with the temperature probe inserted into the air temperature oven that has been preheated to the target temperature, and evenly arranges the food for baking. After baking, take the food that has reached the target central temperature out of the oven, and after taking out the food, confirm again whether the temperature displayed by the temperature probe is consistent with the target temperature. The center temperature is consistent. After confirmation, the thermometer is taken out from the food, and the taken thermometer is cleaned and disinfected. If cooking is not needed temporarily, the food is put into a vacuum bag, sealed, and stored in a refrigerator. If the food needs to be served immediately, the food can be further fried, roasted, or deep-fried. Compared with traditional slow baking technology, the present invention takes less time, can also dehydrate the food, enhance the flavor, maintain or even enhance the food, and takes close to low-temperature slow cooking. The effect of softening the meat is close to that of low-temperature slow cooking, and there is no disadvantage of flavor loss in low-temperature slow cooking, which reduces the technical requirements of cooking personnel and improves product stability, product taste and product cost performance. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0033] Figure 1 This is a flowchart of the meat food processing method based on the micro-air drying technology proposed in the present invention. DETAILED DESCRIPTION

[0034] Reference Figure 1 , a meat food processing method based on micro-air drying technology, the specific steps of the processing method are as follows:

[0035] Prepare equipment and confirm core temperature requirements corresponding to ingredient type and serving requirements.

[0036] It should be noted that the equipment specifically includes an air temperature oven and a temperature measuring needle;

[0037] The specific standards for the core temperature requirements corresponding to the food type and serving requirements are as follows:

[0038] When the core temperature is 42-45℃, red meat: nearly rare; seafood and fish: rare; poultry: rare;

[0039] When the core temperature is 46-50℃, red meat: rare; seafood and fish: rare; poultry: rare;

[0040] When the core temperature is 51-55℃, red meat: rare; seafood and fish: medium; poultry: medium;

[0041] When the core temperature is 56-61℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare;

[0042] When the core temperature is 62-66℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare;

[0043] When the core temperature is 67-71℃, red meat: 90% rare; seafood and fish: well done; poultry: well done;

[0044] When the core temperature is 72-80℃, red meat: well done; seafood and fish: over cooked; poultry: over cooked

[0045] Preheat the oven to the selected temperature and set the humidity to zero.

[0046] Specifically, according to the type of ingredients and the target degree of doneness, find the corresponding center temperature range, and adjust the temperature control system of the air temperature oven to the target temperature range. Then, adjust the humidity of the air temperature oven to zero, check the temperature and humidity settings, and after confirmation, start the preheating function of the air temperature oven, and allow the temperature in the air temperature oven to gradually rise to the set value while keeping it stable.

[0047] Insert the temperature probe into the center of the food, and place the food into a preheated oven for low-temperature air drying and baking.

[0048] Specifically, take out the thermometer needle and confirm that it functions normally, then clean and disinfect the thermometer needle, and then accurately insert the thermometer needle into the center of the food according to the thickness and shape of the food, put the food with the thermometer needle inserted into the air temperature oven that has been preheated to the target temperature, and arrange the food evenly. During the baking process, observe the changes in the center temperature of the food in real time through the thermometer needle display, and adjust the baking time according to the rising rate of the center temperature.

[0049] When the temperature measuring needle shows that the center temperature of the food has reached the set target temperature, take out the food and perform post-processing.

[0050] Specifically, use professional tools to take out the ingredients that have reached the target center temperature from the oven, and after taking out the ingredients, confirm again whether the temperature displayed by the thermometer needle is consistent with the target center temperature. After confirmation, take out the thermometer needle from the ingredients and clean and disinfect it. If cooking is not needed temporarily, put the ingredients into a vacuum bag, seal it, and store it in the refrigerator. If the food needs to be served immediately, the ingredients can be further fried, baked, or deep-fried.

Claims

1. A meat food processing method based on micro-air drying technology, characterized in that: The specific steps of the processing method are as follows: Ⅰ. Prepare equipment and confirm the core temperature requirements corresponding to the food type and serving requirements; Ⅱ. Preheat the oven according to the selected temperature and adjust the humidity to zero; III. Insert the temperature probe into the center of the food, and place the food in a preheated oven for low-temperature air drying and baking. IV. When the temperature measuring needle shows that the center temperature of the food has reached the set target temperature, take out the food and perform post-processing.

2. The meat food processing method based on micro-air drying technology according to claim 1, characterized in that: The equipment described in step I specifically includes an air temperature oven and a temperature measuring needle; The specific standards for the core temperature requirements corresponding to the food types and serving requirements described in step Ⅰ are as follows: When the core temperature is 42-45℃, red meat: nearly rare; seafood and fish: rare; poultry: rare; When the core temperature is 46-50℃, red meat: rare; seafood and fish: rare; poultry: rare; When the core temperature is 51-55℃, red meat: rare; seafood and fish: medium; poultry: medium; When the core temperature is 56-61℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare; When the core temperature is 62-66℃, red meat: medium rare; seafood and fish: medium rare; poultry: medium rare; When the core temperature is 67-71℃, red meat: 90% rare; seafood and fish: well done; poultry: well done; When the core temperature is 72-80℃, red meat: well-done; seafood and fish: over-cooked; poultry: over-cooked.

3. The meat food processing method based on micro-air drying technology according to claim 2, characterized in that: The specific steps for preheating the oven according to the selected temperature described in step II are as follows: S101: Find the corresponding core temperature range according to the food type and target doneness, adjust the temperature control system of the air temperature oven to the target temperature range, and then adjust the humidity of the air temperature oven to zero; S102: Check the temperature and humidity settings. After confirming that they are correct, start the preheating function of the air temperature oven and allow the temperature in the air temperature oven to gradually rise to the set value while maintaining stability.

4. The meat food processing method based on micro-air drying technology according to claim 3 is characterized in that: The specific steps of the low-temperature air-drying and baking treatment in step III are as follows: S201: Take out the temperature measuring needle and confirm that it functions normally, then clean and disinfect the temperature measuring needle, and then accurately insert the temperature measuring needle into the center of the food according to the thickness and shape of the food; S202: Put the food with the temperature probe inserted into the air temperature oven that has been preheated to the target temperature, and arrange the food evenly. During the baking process, observe the change of the center temperature of the food in real time through the display of the temperature probe, and adjust the baking time according to the rising speed of the center temperature.

5. The meat food processing method based on micro-air drying technology according to claim 4, characterized in that: The specific steps of the post-treatment described in step IV are as follows: S301: Take out the food that has reached the target center temperature from the oven using a professional tool, and after taking out the food, confirm again whether the temperature displayed by the temperature measuring needle is consistent with the target center temperature. After confirmation, take out the temperature measuring needle from the food, and clean and disinfect the taken out temperature measuring needle; S302: If cooking is not needed temporarily, the ingredients are put into a vacuum bag, sealed, and stored in a refrigerator. If the food needs to be served immediately, the ingredients can be further fried, roasted, or deep-fried.

6. The meat food processing method based on micro-air drying technology according to claim 5, characterized in that: The professional tools described in S301 specifically include heat-insulating gloves, heat-insulating clips, stainless steel food tongs, non-slip and heat-resistant tray mats, and long-handled scrapers.

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