Processing equipment and processing method of reheated instant ass meat baked wheaten food

Abstract

The invention relates to the technical field of prefabricated food processing, in particular to processing equipment and a processing method of reheated instant ass meat baked wheaten food. Comprising a donkey meat pretreatment and supercritical marinating unit, a fire forming and gradient variable-temperature baking unit, a micro-positive pressure combined cooling unit, a liquid nitrogen spray type quick-freezing fresh-locking unit and a pressure difference auxiliary reheating instant unit, the processing method comprises the following steps: supercritical COmarinating of donkey meat, burning gradient rolling and laser micropore forming, three-stage gradient baking, micro-positive pressure cooling sterilization, liquid nitrogen quick freezing and vitrification coating, combined packaging and three-stage pressure difference reheating. The juice and flavor of the ass meat are locked through supercritical marinating, the problem that the ass meat is not crisp after being reheated through laser micropores, gradient baking and a vitrification coating is solved, the instant taste of crisp outside and soft inside is achieved through three-stage reheating, the product can be stored and transported in a cold chain and reheated in a standardized mode, and the method is suitable for national chain production and management of the ass meat cake and wide in application prospect.

Description

Technical Field

[0001] This invention relates to the field of pre-prepared food processing technology, specifically to a processing equipment and method for reheating and eating ready-to-eat donkey meat sandwiches. Background Technology

[0002] Donkey meat sandwiches, a traditional specialty snack, are loved by consumers for their "crispy on the outside and tender on the inside, fragrant and delicious" flavor.

[0003] In existing technologies, pre-made donkey meat sandwiches mainly adopt the model of "separate braising, vacuum packaging, and refrigerated storage and transportation".

[0004] However, such solutions suffer from the following technical bottlenecks:

[0005] The texture deteriorates significantly after reheating: After being refrigerated, the starch in the baked flatbread ages and recrystallizes, resulting in uneven moisture distribution during reheating, making it difficult to reproduce the "crispy on the outside and soft on the inside" texture.

[0006] Donkey meat flavor and juice loss: After the donkey meat is reheated twice, the myofibrils shrink severely, the cells lose water, the meat becomes dry and tough, and the flavor of the braising liquid is significantly reduced.

[0007] Standardizing stores is difficult: Traditional processes rely on secondary processing at the store – reheating in the oven, chopping meat by hand, and bagging – making it difficult to achieve “zero operation, full uniformity” nationwide chain operation.

[0008] Therefore, those skilled in the art have provided a processing device and method for reheating and eating ready-to-eat donkey meat sandwiches to solve the problems mentioned in the background art. Summary of the Invention

[0009] To solve the above-mentioned technical problems, the present invention provides a processing equipment and processing method for reheating and eating donkey meat sandwiches that can achieve "one-time processing, nationwide reheating, and original flavor reproduction".

[0010] A processing device for reheating and ready-to-eat donkey meat sandwiches includes:

[0011] The donkey meat pretreatment and supercritical braising unit includes a high-voltage pulsed electric field tenderizing device and a supercritical CO2 fluid braising kettle;

[0012] The flame-forming and gradient temperature-changing baking unit includes a multi-layer composite pressing device, a laser micro-pore forming roller, and a far-infrared stepped oven.

[0013] The micro-positive pressure combined cooling unit includes a closed-loop dehumidification cooling tunnel and an ozone-ultraviolet composite sterilization chamber;

[0014] The liquid nitrogen spray quick-freezing and freshness-locking unit includes a spiral quick-freezing machine and a surface vitrification coating spraying device;

[0015] The pressure difference-assisted reheating ready-to-eat unit includes a microwave-steam-far-infrared three-stage reheating cabinet and a humidity adaptive control system.

[0016] Preferably, the surface of the laser micropore forming roller is distributed with needles, the needles having a height of 0.1-0.3 mm and a density of 8-12 needles / cm², for forming a through-hole or non-through-hole micropore structure on the surface of the strip.

[0017] Preferably, the closed-loop dehumidification and cooling tunnel is equipped with a temperature and humidity sensor to control the temperature at 15-20℃ and the relative humidity at ≤40%; the spiral quick-freezing machine operates at a temperature of -80℃ to -100℃.

[0018] A processing method for reheated, ready-to-eat donkey meat sandwiches, using processing equipment, includes the following steps:

[0019] S1: After tenderizing the donkey meat with a high-voltage pulsed electric field, it is placed in a supercritical CO2 fluid braising kettle and braised for 20-40 minutes at a pressure of 15-25MPa and a temperature of 40-50℃. After depressurization, it is cooled and marinated in an environment of 0-4℃.

[0020] S2: The kneaded dough is rolled into a strip through composite rolling. A micro-pore array is prepared on the surface of the strip using a laser micro-pore forming roller. After being cut and shaped, it is sent into a far-infrared stepped oven for three-stage temperature-controlled baking.

[0021] S3: After baking, the fire is sent into a closed-loop dehumidification and cooling tunnel for micro-positive pressure cooling, and then sterilized in an ozone-ultraviolet composite sterilization chamber.

[0022] S4: The braised donkey meat and the cooled and sterilized flatbread are sent to a liquid nitrogen spray quick-freezing machine for quick freezing, and a vitrification coating liquid is sprayed on the surface of the flatbread.

[0023] S5: Combine and package the quick-frozen donkey meat slices and roasted bread; when eating, place them in a pressure differential assisted reheating cabinet for microwave-steam-far-infrared three-stage reheating.

[0024] Preferably, in step S1, the supercritical CO2 fluid brine is a mixture of CO2 and brine, and the depressurization rate is 0.5-1.0 MPa / min; the high-voltage pulse electric field tenderizing parameters are: electric field strength 10-30 kV / cm, pulse width 5-20 μs, and processing time 10-30 min.

[0025] Preferably, the micropore array in step S2 has the following characteristics: pore diameter 0.1-0.3 mm, density 8-12 pores / cm², and micropore depth 1 / 3-1 / 2 of the surface thickness.

[0026] Preferably, the three-stage temperature-controlled baking in step S2 specifically refers to:

[0027] First stage: Top heat 210-230℃, bottom heat 190-210℃, time 2-4 minutes;

[0028] Second stage: Top heat 170-190℃, bottom heat 190-210℃, time 3-5 minutes;

[0029] Third stage: top heat 140-160℃, bottom heat 170-190℃, time 2-4 minutes.

[0030] Preferably, the quick-freezing conditions in step S4 are: quick-freezing temperature -80℃ to -100℃, quick-freezing time 8-12min, and product center temperature ≤ -18℃; the vitrification coating liquid is a trehalose solution with a mass concentration of 5%-8%.

[0031] Preferably, the pressure difference-assisted reheating in step S5 specifically includes:

[0032] First stage: Microwave heating, power 700-900W, time 20-40s;

[0033] Second stage: Saturated steam injection, temperature 100-110℃, time 15-25s, relative humidity controlled at 80-90%;

[0034] The third stage: far-infrared radiation, surface heat 190-210℃, time 50-70s, relative humidity controlled at 45-55%.

[0035] The technical effects and advantages of this invention are as follows:

[0036] The donkey meat retains its juices and flavor to a high degree: Through supercritical CO2 braising technology, the evenness of flavor absorption in the donkey meat is increased by 40%, and the juice loss rate after reheating is only 6.2%, and the taste is highly restored to the flavor of freshly braised meat.

[0037] The crispness is significantly improved by reheating after baking: laser microporous molding and glassy coating protection reduce the damage to the gluten network caused by quick-freezing ice crystals; combined with pressure difference reheating process, the crispness after baking is close to that of freshly baked.

[0038] Suitable for nationwide chain cold chain operations: Liquid nitrogen quick-freezing + vitrification coating process extends the shelf life of products to 12 months at -18℃. Stores can simply reheat the food with one click and serve it, achieving consistent taste across thousands of stores and damage-free reheating.

[0039] Highly efficient, energy-saving and environmentally friendly processing: The supercritical braising process shortens the working time by 60% and saves 35% of water compared with the traditional old broth braising, thus reducing production energy consumption. Attached Figure Description

[0040] Figure 1 This is a schematic diagram of the structure of a reheatable, ready-to-eat donkey meat sandwich processing equipment provided in an embodiment of this application;

[0041] Figure 2 This is a flowchart of a processing method for a reheated, ready-to-eat donkey meat sandwich provided in an embodiment of this application. Detailed Implementation

[0042] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. The embodiments of the present invention are given for illustrative and descriptive purposes only, and are not intended to be exhaustive or to limit the invention to the forms disclosed. Many modifications and variations will be apparent to those skilled in the art. The embodiments were chosen and described to better illustrate the principles and practical application of the invention, and to enable those skilled in the art to understand the invention and design various embodiments with various modifications suitable for a particular purpose.

[0043] Example 1

[0044] Please see Figures 1-2 ,

[0045] In a first aspect, the present invention provides a processing apparatus for reheating and serving ready-to-eat donkey meat sandwiches, comprising:

[0046] Donkey meat pretreatment and supercritical braising unit: including high-voltage pulse electric field tenderizing device and supercritical CO2 fluid braising kettle;

[0047] Fire-forming and gradient temperature baking unit: including multi-layer composite pressing device, laser micro-pore forming roller and far-infrared stepped oven;

[0048] Micro-positive pressure combined cooling unit: includes a closed-loop dehumidification cooling tunnel and an ozone-ultraviolet composite sterilization chamber;

[0049] Liquid nitrogen spray quick-freezing and freshness-locking unit: including a spiral quick-freezing machine and a surface vitrification coating spraying device;

[0050] Pressure difference-assisted reheating ready-to-eat unit: including a microwave-steam-far-infrared three-stage reheating cabinet and a humidity adaptive control system.

[0051] Secondly, the present invention provides a processing method based on the above-mentioned equipment, comprising the following steps:

[0052] Step S1: Supercritical fluid-assisted halogenation

[0053] Selected donkey meat is tenderized by a high-voltage pulsed electric field and then placed in a supercritical CO2 fluid braising kettle. Braising liquid is injected, and the pressure inside the kettle is controlled at 15-25 MPa and the temperature at 40-50℃ for 20-40 minutes. After depressurization, it is left to marinate in a 0-4℃ environment for 2-4 hours.

[0054] Step S2: Gradient rolling and forming of the fired green body

[0055] High-gluten wheat flour, water, donkey oil, and salt are mixed, kneaded under vacuum, and then fed into a multi-layer composite dough pressing device. The dough is pressed into a sheet with a thickness of 1.5-2.0 mm by 8-12 rollers. A micro-pore array is prepared on the surface of the dough sheet by a laser micro-pore forming roller. After cutting and shaping, the dough is placed in a far-infrared stepped oven.

[0056] Step S3: Stepped temperature controlled baking and micro-positive pressure cooling sterilization

[0057] The baking process employs a three-stage temperature control method. After baking, the product immediately enters a closed-loop dehumidification and cooling tunnel for cooling, and then enters an ozone-ultraviolet composite sterilization chamber for sterilization.

[0058] Step S4: Liquid nitrogen flash freezing and vitrification coating

[0059] After being cooled and sterilized, the donkey meat and the baked flatbread are sent to a spiral quick-freezing machine for rapid freezing. Then, a vitrified coating liquid is sprayed onto the surface of the flatbread to form a glassy protective coating.

[0060] Step S5: Combined packaging and pressure differential-assisted reheating

[0061] The quick-frozen donkey meat slices and flatbreads are placed in separate compartments and sealed in nitrogen-filled packaging. When ready to eat, the product is placed in a reheating cabinet and reheated in three stages: microwave, steam, and far-infrared, to obtain reheated and ready-to-eat donkey meat flatbreads.

[0062] In this invention, pressure difference-assisted reheating refers to the use of microwave rapid heating, steam pressurization and humidification, and far-infrared dehumidification and crisping to create temperature, humidity and pressure gradient changes in the reheating cabinet, thereby controlling the internal moisture migration and surface crispness of the baked goods, achieving a reheating effect that is crispy on the outside and soft on the inside.

[0063] In specific use of this invention:

[0064] Example 1

[0065] This embodiment provides a processing equipment and method for reheating and eating donkey meat sandwiches.

[0066] Equipment selection: The supercritical brine preparation vessel is a 50L laboratory-grade reactor with a pressure resistance of 30MPa; the oven is a gas-fired far-infrared chain oven; the quick-freezing machine is a liquid nitrogen spray tunnel quick-freezing machine.

[0067] The processing steps are as follows:

[0068] (1) Pretreatment and supercritical braising of donkey meat: Take 5 kg of fresh donkey tendon meat and treat it with a high-voltage pulse electric field tenderizing device with an electric field strength of 20 kV / cm, a pulse width of 10 μs, and a treatment time of 20 min; then place it in a supercritical braising kettle.

[0069] Braising liquid recipe: 5kg water, 800g soy sauce, 500g soybean paste, 600g donkey bone broth, 300g star anise and cinnamon spice packet.

[0070] Set the pressure to 20 MPa, the temperature to 45℃, and the treatment time to 30 minutes.

[0071] After depressurization, transfer to a 4℃ cold storage for marinating for 3 hours.

[0072] (2) Fire shaping: Take 3kg of high gluten flour, 1.5kg of water, 150g of donkey oil and 15g of salt, and knead the dough under vacuum for 15 minutes.

[0073] The composite calendering process is repeated 10 times to produce a 1.8mm sheet.

[0074] Laser drilling density is 10 holes / cm², with a hole diameter of 0.2mm.

[0075] Cut into oval blanks 18cm long and 7cm wide.

[0076] (3) Baking and cooling sterilization: Three-stage baking in the oven: top heat 220℃ / bottom heat 200℃—3min → top heat 180℃ / bottom heat 200℃—4min → top heat 150℃ / bottom heat 180℃—3min.

[0077] Cooling after exiting the furnace: The temperature in the cooling tunnel is 18℃, the relative humidity is 35%, the wind speed is 2.0m / s, and the cooling time is 28min to the center temperature of 28℃; then it enters the ozone-ultraviolet composite sterilization chamber, with an ozone concentration of 8mg / m³, an ultraviolet intensity of 250μW / cm², and a sterilization time of 15min.

[0078] (4) Liquid nitrogen quick-freezing and coating: liquid nitrogen quick-freezing temperature -90℃, time 10min, discharge center temperature -22℃; spray 7% trehalose solution to form a protective film.

[0079] (5) After packaging, store frozen at -18℃.

[0080] Reheating: Microwave for 30s → Steam for 20s -105℃ → Far-infrared for 60s -200℃.

[0081] Test results: The cracking force of the roasted meat was 850g, the shear force of the donkey meat was 12.3N, and the sensory score was 94 points.

[0082] Example 2

[0083] Adjust the brine pressure to 15MPa, temperature to 40℃, and time to 40min; quick-freeze temperature to -80℃ and time to 12min; high-voltage pulse electric field tenderization parameters: electric field strength 10kV / cm, pulse width 5μs, and treatment time 30min; sterilization parameters: ozone concentration 5mg / m³, ultraviolet intensity 200μW / cm², and sterilization time 20min.

[0084] The rest is the same as in Example 1.

[0085] Test results: shear force of donkey meat 13.1N, sensory score 91 points.

[0086] Comparative Example 1

[0087] It adopts the traditional pre-made donkey meat sandwich process: it is braised at normal pressure for 90 minutes, cooled and vacuum packaged, without quick freezing or vitrification coating, and delivered under refrigeration.

[0088] When reheating, use an oven at 150℃ for 8 minutes.

[0089] Test results: The hardness of the roasted meat reached 2350g, the shear force of the donkey meat was 21.6N, the juice loss rate was 19.2%, and the sensory score was 73 points.

[0090] Comparative Example 2

[0091] The laser micro-hole forming step is omitted, and the rest is the same as in Example 1.

[0092] After reheating, a distinct hard core appeared inside the burnt interior, with poor layering, indicating that the microporous structure is crucial for regulating moisture migration after quick-freezing and reheating.

[0093] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A processing device for reheating and ready-to-eat donkey meat sandwiches, characterized in that, Including those connected sequentially: The donkey meat pretreatment and supercritical braising unit includes a high-voltage pulsed electric field tenderizing device and a supercritical CO2 fluid braising kettle; The flame-forming and gradient temperature-controlled baking unit includes a multi-layer composite pressing device, a laser microporous forming roller, and a far-infrared stepped oven. The micro-positive pressure combined cooling unit includes a closed-loop dehumidification cooling tunnel and an ozone-ultraviolet composite sterilization chamber; The liquid nitrogen spray quick-freezing and freshness-locking unit includes a spiral quick-freezing machine and a surface vitrification coating spraying device; The pressure difference-assisted reheating ready-to-eat unit includes a microwave-steam-far-infrared three-stage reheating cabinet and a humidity adaptive control system.

2. The processing equipment for reheating and eating ready-to-eat donkey meat sandwiches according to claim 1, characterized in that, The laser micropore forming roller has needles distributed on its surface. The needles are 0.1-0.3 mm high and 8-12 needles / cm², and are used to form through or non-through micropore structures on the surface of the strip.

3. The processing equipment for reheating and eating ready-to-eat donkey meat sandwiches according to claim 1, characterized in that, The closed-loop dehumidification and cooling tunnel is equipped with temperature and humidity sensors to control the temperature at 15-20℃ and the relative humidity at ≤40%; the spiral quick-freezing machine operates at a temperature of -80℃ to -100℃.

4. A processing method for a reheatable, ready-to-eat donkey meat sandwich, characterized in that, The device according to any one of claims 1-3 is characterized by comprising the following steps: S1: After tenderizing the donkey meat with a high-voltage pulsed electric field, it is placed in a supercritical CO2 fluid braising kettle and braised for 20-40 minutes at a pressure of 15-25MPa and a temperature of 40-50℃. After depressurization, it is cooled and marinated in an environment of 0-4℃. S2: The kneaded dough is rolled into a strip through composite rolling. A micro-pore array is prepared on the surface of the strip using a laser micro-pore forming roller. After being cut and shaped, it is sent into a far-infrared stepped oven for three-stage temperature-controlled baking. S3: After baking, the fire is sent into a closed-loop dehumidification and cooling tunnel for micro-positive pressure cooling, and then sterilized in an ozone-ultraviolet composite sterilization chamber. S4: The braised donkey meat and the cooled and sterilized flatbread are sent to a liquid nitrogen spray quick-freezing machine for quick freezing, and a vitrification coating liquid is sprayed on the surface of the flatbread. S5: Combine and package the quick-frozen donkey meat slices and baked flatbread; when eating, place them in a pressure differential assisted reheating cabinet for microwave-steam-far-infrared three-stage reheating.

5. The processing method of a reheated, ready-to-eat donkey meat sandwich according to claim 4, characterized in that, In step S1, the supercritical CO2 fluid brine is a mixture of CO2 and brine, and the depressurization rate is 0.5-1.0 MPa / min. The high-voltage pulse electric field tenderizing parameters are: electric field strength 10-30 kV / cm, pulse width 5-20 μs, and processing time 10-30 min.

6. The processing method of a reheated, ready-to-eat donkey meat sandwich according to claim 4, characterized in that, The micropore array described in step S2 has the following characteristics: pore diameter 0.1-0.3 mm, density 8-12 pores / cm², and micropore depth 1 / 3-1 / 2 of the surface thickness.

7. The processing method of a reheated, ready-to-eat donkey meat sandwich according to claim 4, characterized in that, The three-stage temperature-controlled baking described in step S2 is as follows: First stage: Top heat 210-230℃, bottom heat 190-210℃, time 2-4 minutes; Second stage: Top heat 170-190℃, bottom heat 190-210℃, time 3-5 minutes; Third stage: top heat 140-160℃, bottom heat 170-190℃, time 2-4 minutes.

8. The processing method of a reheated, ready-to-eat donkey meat sandwich according to claim 4, characterized in that, The quick-freezing conditions in step S4 are: quick-freezing temperature -80℃ to -100℃, quick-freezing time 8-12min, and product center temperature ≤ -18℃; the vitrification coating liquid is a trehalose solution with a mass concentration of 5%-8%.

9. The processing method of a reheated, ready-to-eat donkey meat sandwich according to claim 4, characterized in that, The pressure difference-assisted reheating mentioned in step S5 specifically includes: First stage: Microwave heating, power 700-900W, time 20-40s; Second stage: Saturated steam injection, temperature 100-110℃, time 15-25s, relative humidity controlled at 80-90%; The third stage: far-infrared radiation, surface heat 190-210℃, time 50-70s, relative humidity controlled at 45-55%.

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