Cutter meat making method based on specific technological process and canned soup
Through scientific process parameter matching and optimization, the problems of not being tender enough, the soup tastes single, and the loss of nutrients in traditional mutton carrot soup are solved, and the tenderness of mutton and soup taste are improved, reducing nutritional loss and meeting the high-quality food needs of modern consumers.
Patent Information
- Application Number
- CN202510368344.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-27
- Publication Date
- 2025-06-27
AI Technical Summary
In the traditional method of making mutton carrot soup, the meat is not tender enough, the soup tastes single, and the nutrients are lost, making it difficult to meet the needs of modern consumers for high-quality food.
By obtaining basic information about fresh mutton, including meat fiber density and fat distribution data, key processing stages and process parameters are determined, tenderness and flavor matching evaluation are carried out, comprehensive adaptation values are output, process parameters are optimized, and the preparation of canned soups is completed.
It improves the tenderness of mutton, enriches the taste level of soup, reduces the loss of nutrients, meets consumers' demand for high-quality food, and realizes the standardized production of canned soups.
Smart Images
Figure CN120203196A_ABST
Abstract
Description
Technical Field
[0001] The present invention belongs to the technical field of food processing, and specifically relates to a method for making cup meat and canned soup based on a specific process flow. Background Art
[0002] The traditional production process of mutton and carrot soup is still widely used in modern food processing, but there are many problems in practical applications. First of all, the traditional production method often ignores the details of meat processing, resulting in the mutton not being tender enough, which affects the taste of the soup. Secondly, in the traditional process flow, the timing of adding carrots and other seasonings is not precise enough, easily leading to a single taste and insufficient flavor of the soup. In addition, the traditional method fails to effectively retain the nutritional components of the ingredients during the cooking process, resulting in a significant reduction in the nutritional value of the soup. These deficiencies are difficult to meet the diverse needs of modern consumers for food quality, nutritional value, and taste.
[0003] Specifically, the traditional method for making mutton and carrot soup usually includes the following steps: First, select freshly slaughtered mutton and cut it into small pieces, but often without thorough removal of fascia and fat, resulting in the meat not being tender enough. Secondly, put the mutton into cold water and heat it, skimming off the floating foam during the process, but not being able to fully remove the fishy smell. Then, add carrots after the broth boils, and cook for a while before seasoning. However, the execution of these steps lacks precise control, easily leading to the loss of nutritional components of the ingredients, and the flavor and taste of the soup are single.
[0004] Therefore, it is of great practical significance and application value to develop a method for making cup meat and canned soup based on a specific process flow, by optimizing each production step to ensure tender meat, rich taste of the soup, and retention of nutritional components. The purpose of the present invention is to solve the deficiencies in the traditional production method through fine process control and meet the high requirements of modern consumers for food quality. Summary of the Invention
[0005] The present application provides a method for making cup meat and canned soup based on a specific process flow, which is used to solve the technical problems existing in the production of mutton and carrot soup in the prior art, such as the mutton not being tender enough, the taste of the soup being single, and the loss of nutritional components, and it is difficult to meet the diverse needs of modern consumers for food quality, nutritional value, and taste.
[0006] A method for making cup meat based on a specific process flow provided by the present application, the method includes:
[0007] Obtain the basic information of fresh mutton, including meat fiber density and fat distribution data; determine multiple key processing stages, where the multiple key processing stages include mutton segmentation processing stage, fishy smell removal and blanching processing stage, stewing heat control stage, and seasoning optimization stage; obtain multiple process parameter information corresponding to the multiple key processing stages, where each process parameter information includes a temperature control parameter and a time control parameter; perform matching evaluation based on the temperature control parameter and time control parameter of each process parameter information and the basic information of the fresh mutton to obtain multiple tenderness matching values and multiple flavor matching values; according to the multiple tenderness matching values and multiple flavor matching values, output multiple comprehensive adaptation values, where the multiple comprehensive adaptation values correspond to the multiple process parameter information, and the multiple comprehensive adaptation values are used to identify the adaptation effect between each process parameter and the mutton basic information; perform process optimization on the multiple key processing stages according to the multiple comprehensive adaptation values, and complete the preparation of canned soup.
[0008] One or more technical solutions provided in this application have at least the following technical effects or advantages:
[0009] A method for making kettled meat and canned soup based on a specific process flow provided in this application, by obtaining the basic information of fresh mutton, including meat fiber density and fat distribution data; determining multiple key processing stages, where the multiple key processing stages include mutton segmentation processing stage, fishy smell removal and blanching processing stage, stewing heat control stage, and seasoning optimization stage; obtaining multiple process parameter information corresponding to the multiple key processing stages, where each process parameter information includes a temperature control parameter and a time control parameter; performing matching evaluation based on the temperature control parameter and time control parameter of each process parameter information and the basic information of the fresh mutton to obtain multiple tenderness matching values and multiple flavor matching values; according to the multiple tenderness matching values and multiple flavor matching values, output multiple comprehensive adaptation values, where the multiple comprehensive adaptation values correspond to the multiple process parameter information, and the multiple comprehensive adaptation values are used to identify the adaptation effect between each process parameter and the mutton basic information; performing process optimization on the multiple key processing stages according to the multiple comprehensive adaptation values, and completing the preparation of canned soup, solves the problems in the prior art such as the meat not being tender enough, the single taste of the soup, and the loss of nutrients during the production of mutton and carrot soup, achieves the technical effects of improving the tenderness of mutton, enriching the taste level of the soup, and reducing nutrient loss, not only meets the needs of consumers for high-quality food, but also realizes the standardized production of canned soup, and improves the market competitiveness and consumption experience. Description of the Drawings
[0010] Figure 1 It is a process flow diagram of a method for making kettled meat and canned soup based on a specific process flow provided in an embodiment of this application.
[0011] Among them, 101 represents the step of obtaining basic information of fresh mutton, 102 represents the step of determining multiple key processing stages, 103 represents the step of obtaining process parameter information, 104 represents the step of matching and evaluating tenderness and flavor, 105 represents the step of outputting a comprehensive adaptation value, and 106 represents the step of completing process optimization and canned soup preparation. Detailed implementation manners
[0012] The following further describes in detail the implementation manners of the present invention in conjunction with the drawings and embodiments. The following embodiments are used to illustrate the present invention, but cannot be used to limit the scope of the present invention.
[0013] This application provides a method for making cup meat and canned soup based on a specific process flow. The core lies in maximizing the tenderness of mutton, the taste levels of the soup, and the retention of nutritional components through scientific process parameter matching and optimization. The following combines the Figure 1 Details of the specific implementation manners of the present invention are described. Figure 1 FIG. is a process flow schematic diagram of the method for making cup meat and canned soup based on a specific process flow provided by an embodiment of this application. Among them, steps 101 to 106 respectively correspond to the processes of obtaining basic information of fresh mutton, determining multiple key processing stages, obtaining process parameter information, matching and evaluating tenderness and flavor, outputting a comprehensive adaptation value, and completing process optimization and canned soup preparation.
[0014] First, in step 101, obtaining the basic information of fresh mutton is the starting point of the entire process flow. The basic information of fresh mutton includes meat fiber density and fat distribution data, which can be measured by modern food detection technologies such as near-infrared spectrometers or ultrasonic scanning devices. For example, a 500-gram fresh lamb leg is selected, and its meat fiber density is measured using a near-infrared spectrometer, obtaining a fiber density value of 2.3 microns per square millimeter; at the same time, the ultrasonic scanning device is used to measure the fat distribution, and it is found that the fat layer thickness is evenly distributed between 1.5 millimeters and 2 millimeters. These basic information will serve as an important basis for subsequent process parameter matching.
[0015] Enter step 102. Determining multiple key processing stages is a crucial link to ensure the scientificity and systematicness of the technological process. The key processing stages defined in this application include the mutton segmentation processing stage, the deodorizing blanching processing stage, the stewing heat control stage, and the flavor optimization stage. In the mutton segmentation processing stage, according to the meat fiber density and fat distribution data, the fresh mutton is cut into evenly sized pieces. Usually, it is recommended that the weight of each piece be controlled at about 50 grams to ensure uniform heating during subsequent cooking. In the deodorizing blanching processing stage, the segmented mutton needs to be quickly blanched in boiling water for 3 minutes at a temperature controlled above 95 degrees Celsius to remove blood and impurities, while avoiding overheating that may cause the meat to become tough. The stewing heat control stage is the core part of the entire technological process and requires strict control of the stewing time and temperature to ensure the best tenderness and flavor release of the mutton. The flavor optimization stage is to add appropriate seasonings such as salt, pepper, ginger, etc. after stewing to further enhance the taste level of the soup.
[0016] Step 103 involves obtaining multiple process parameter information corresponding to multiple key processing stages. Each process parameter information includes a temperature control parameter and a time control parameter. Taking the stewing heat control stage as an example, the set stewing temperature range is 85 degrees Celsius to 95 degrees Celsius, and the stewing time is 120 minutes to 150 minutes. To more precisely match the basic information of different muttons, a segmented temperature control strategy can be adopted, that is, the temperature is set to 95 degrees Celsius and maintained for 30 minutes at the beginning of stewing, and then reduced to 85 degrees Celsius and continue stewing for 90 minutes. This segmented temperature control strategy can effectively reduce the contraction of meat fibers, thus enhancing the tenderness of the mutton. In addition, in the deodorizing blanching processing stage, the temperature control parameter is set to 95 degrees Celsius, and the time control parameter is set to 3 minutes. This parameter combination can remove the fishy smell to the greatest extent while avoiding excessive contraction of the meat.
[0017] Step 104 is a key link in matching and evaluating tenderness and flavor. Its purpose is to quantify the adaptation effect between process parameters and the basic information of mutton by calculating the tenderness matching value and the flavor matching value. The calculation formula for the tenderness matching value is N = (F × T) / D, where N represents the tenderness matching value, F represents the coefficient of uniform fat distribution, T represents the stewing time, and D represents the density of meat fiber. Taking a certain experiment as an example, assuming that the coefficient of uniform fat distribution F is 0.85, the stewing time T is 120 minutes, and the density of meat fiber D is 2.3 microns, then the tenderness matching value N = (0.85 × 120) / 2.3 ≈ 44.35. The calculation formula for the flavor matching value is FV = (S × H) / C, where FV represents the flavor matching value, S represents the seasoning concentration, H represents the stewing temperature, and C represents the thickness of the fat layer. Assuming that the seasoning concentration S is 0.05 g / ml, the stewing temperature H is 90 °C, and the thickness of the fat layer C is 1.8 mm, then the flavor matching value FV = (0.05 × 90) / 1.8 ≈ 2.5. The tenderness matching value and the flavor matching value calculated by the above formulas can intuitively reflect the adaptation degree between process parameters and the basic information of mutton.
[0018] In step 105, multiple comprehensive adaptation values are output based on multiple tenderness matching values and multiple flavor matching values to identify the overall adaptation effect between each process parameter and the basic information of mutton. The calculation formula for the comprehensive adaptation value is CA = (N + FV) / 2, where CA represents the comprehensive adaptation value, N represents the tenderness matching value, and FV represents the flavor matching value. Taking the above experimental data as an example, the tenderness matching value N is 44.35, and the flavor matching value FV is 2.5, then the comprehensive adaptation value CA = (44.35 + 2.5) / 2 ≈ 23.43. The higher the comprehensive adaptation value, the better the adaptation effect between the process parameter and the basic information of mutton. Through multiple experiments and calculations on different combinations of process parameters, the combination of process parameters with the highest comprehensive adaptation value is finally selected as the optimization plan.
[0019] Step 106 is the final stage of process optimization and the preparation of canned soup. During the process optimization, the process parameters of multiple key processing stages are adjusted and optimized according to the comprehensive adaptation value. For example, in the stage of controlling the stewing heat, if the comprehensive adaptation value is low, the stewing time can be appropriately extended or the temperature control strategy can be adjusted until the comprehensive adaptation value reaches an ideal level. After completing the process optimization, the stewed mutton and the soup are put into a food-grade high-temperature resistant glass jar together and sealed by vacuum sealing technology. Subsequently, the sealed canned soup is put into a high-temperature sterilization device for pasteurization. The sterilization temperature is set at 121 °C and the sterilization time is 20 minutes to ensure the safety and shelf life of the canned soup. The canned soup prepared through the above process flow not only has a tender mutton taste and rich soup layers, but also retains the nutritional components in mutton to the greatest extent.
[0020] In practical applications, the method for making cup meat and canned soup provided by this application based on a specific process flow can be widely applied to the large-scale production of food processing enterprises. For example, a certain food processing enterprise uses the technical solution of this application to produce canned mutton and carrot soup, with a daily output of up to 5,000 cans. By introducing an automated production line and an intelligent control system, full-process standardized operations from raw material detection to finished product packaging are achieved. In the raw material detection link, a near-infrared spectroscopy analyzer and an ultrasonic scanning device are used to quickly measure the basic information of each batch of fresh mutton, and the data is transmitted to the central control system in real time. The central control system automatically calculates the tenderness matching value and flavor matching value according to the preset algorithm formula and generates the optimal process parameter combination. In the stewing link, a multi-stage temperature control device is used to accurately control the stewing temperature and time to ensure the quality consistency of each batch of products. In the canning and sterilization links, a fully automatic filling machine and a high-temperature sterilization device are used, greatly improving production efficiency and product safety.
[0021] In addition, the technical solution of this application can also be applied to the customized services in the catering industry. For example, a certain high-end restaurant uses the technical solution of this application to make mutton soup with different flavors according to the personalized needs of customers. By adjusting the types and concentrations of seasonings, various flavors of mutton soup such as light, rich, or spicy can be made to meet the taste preferences of different consumers. At the same time, the restaurant can also adjust the stewing time and temperature according to seasonal changes to adapt to the requirements for the tenderness of mutton and the taste of the soup in different seasons. For example, the stewing time can be appropriately extended in winter to increase the richness of the soup, while it can be shortened in summer to maintain the refreshing taste of the soup.
[0022] In summary, a method for making cup meat and canned soup provided by this application based on a specific process flow, through scientific process parameter matching and optimization, solves the problems in the prior art such as insufficient tenderness of mutton in the production process of mutton and carrot soup, single taste of the soup, and loss of nutrients, achieving the technical effects of improving the tenderness of mutton, enriching the taste level of the soup, and reducing nutrient loss. It not only meets the needs of consumers for high-quality food but also realizes the standardized production of canned soup, enhancing market competitiveness and consumer experience.
[0023] The embodiments of the present invention are given for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it can be understood that the above embodiments are exemplary and should not be construed as limitations on the present invention. Those of ordinary skill in the art can make changes, modifications, substitutions, and variations to the above embodiments within the scope of the present invention.
Claims
1. A method for making ganzi meat based on a specific process flow, characterized in that: The method comprises: S101, obtaining basic information of fresh mutton, wherein the basic information includes meat fiber density and fat distribution data; S102, determining a plurality of key processing stages, wherein the plurality of key processing stages include a mutton cutting processing stage, a deodorizing and blanching processing stage, a stewing heat control stage, and a seasoning optimization stage; S103, acquiring a plurality of process parameter information corresponding to the plurality of key processing stages, wherein each process parameter information includes a temperature control parameter and a time control parameter; S104, performing matching evaluation on the temperature control parameter and the time control parameter of each process parameter information and the basic information of the fresh mutton to obtain a plurality of tenderness matching values and a plurality of flavor matching values; S105, outputting a plurality of comprehensive adaptation values according to the plurality of tenderness matching values and the plurality of flavor matching values, wherein the plurality of comprehensive adaptation values correspond to the plurality of process parameter information; S106. Optimize the processes of the multiple key processing stages according to the multiple comprehensive adaptation values, and complete the preparation of the canned soup.
2. A method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The tenderness matching value is calculated by the formula N=(F×T) / D, wherein N represents the tenderness matching value, F represents the fat distribution uniformity coefficient, T represents the stewing time, and D represents the meat fiber density.
3. A method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The flavor matching value is calculated by the formula FV=(S×H) / C, wherein FV represents the flavor matching value, S represents the seasoning concentration, H represents the stewing temperature, and C represents the thickness of the fat layer.
4. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The comprehensive adaptation value is calculated by the formula CA=(N+FV) / 2, wherein CA represents the comprehensive adaptation value, N represents the tenderness matching value, and FV represents the flavor matching value.
5. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The stewing temperature control stage adopts a segmented temperature control strategy, including setting the temperature to 95 degrees Celsius at the beginning of stewing and maintaining it for 30 minutes, and then reducing it to 85 degrees Celsius and continuing stewing for 90 minutes.
6. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The temperature control parameter of the deodorizing and blanching treatment stage is set to 95 degrees Celsius, and the time control parameter is set to 3 minutes.
7. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The preparation of the canned soup comprises the steps of putting the stewed mutton and the soup into a food-grade high-temperature resistant glass jar and sealing the jar by adopting a vacuum sealing technology.
8. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The canned soup is pasteurized after sealing, the sterilization temperature is set at 121 degrees Celsius, and the sterilization time is 20 minutes.
9. The method for making ganzi meat based on a specific process flow as claimed in claim 1, characterized in that: The basic information of the fresh mutton is measured by a near infrared spectrometer or an ultrasonic scanning device.
10. A canned soup prepared according to the method according to any one of claims 1 to 9, characterized in that: The canned soup comprises stewed mutton and soup, and the canned soup is pasteurized.