Automatic production method for lotus root and spare ribs soup cans

Abstract

The invention discloses an automatic production method for preparing lotus root and spare ribs soup cans by adopting an automatic production line of the lotus root and spare ribs soup cans. The method comprises the following steps: adding acid into pig backbones and pig shank bones, soaking, cooking t obtain bone soup, and pressurizing and cooking with pretreated spare ribs for 30 minutes; cooking pretreated lotus roots at normal pressure for 180 minutes, naturally reducing the temperature to 60 DEG C, adding soup condiments for flavoring, reversing and pouring the soup, metering, filling, sealing and sterilizing to prepare the lotus root and spare ribs soup cans. According to the automatic production method, an initiated automatic production line of the lotus root and spare ribs soup cans is adopted, the method is safe, sanitary and high-efficiency, the instability of manual operation can be effectively avoided, the adding amount, heating pressure, temperature, time and the like of raw materials and auxiliary materials are accurately controlled, and the produced lotus root and spare ribs soup has the stable quality and mouthfeel.

Description

technical field [0001] The invention relates to the field of traditional food processing new technologies, in particular to an automatic production method for preparing canned lotus root pork rib soup by using an automatic production line for lotus root pork rib soup. Background technique [0002] Hubei is the province of thousands of lakes, the water town of Zeguo, and the hometown of lotus roots. The lotus root ribs soup is the highlight of Hubei cuisine. It is no exaggeration to say that the blood of Wuhan people is flowing with lotus root ribs soup. Lotus root pork rib soup is not only a safe and nutritious food, but also a representative of Jingchu culture, with a broad market prospect. [0003] At present, the processing of lotus root pork ribs soup is mostly manual operation, which is highly experienced and labor-intensive. At present, it cannot be produced on a large scale, and the amount of raw materials is random, there is no standardized production process, the pr...

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of lotus root pork ribs soup is mostly manual operation, which is highly experienced and labor-intensive. At present, it cannot be produced on a large scale, and the amount of raw materials is random, there is no standardized production process, the product quality is uneven, and it is difficult to establish its own brand. Short shelf life, unable to achieve long-distance sales, etc.

[0004] Chinese Patent Document 1: 200610018828.5 discloses a method for making lotus root soup. It cuts lotus root and main ingredients into pieces, adds seasoning, adds tube bone soup, packs in a can, vacuumizes and seals the can, sterilizes, and puts it inside and outside the can. Under the condition of consistent pressure, put it at 100-130°C for 40-70 minutes. This simplified processing technology of lotus root ribs soup is not as good as the lotus root ribs soup prepared by "Wuhuo-slow fire-simmering fire". The taste of the lotus root is not crisp enough, the core of the lotus root is relatively hard, and the way of protecting the color and seasoning of the lotus root is single and random. It is added based on the experience of the operators, and it does not solve the problem of industrialization.

[0005] Chinese patent document 2: 201010582421.1 discloses a pork ribs and lotus root soup product and a production method thereof. After cleaning the pork ribs and tube bones, adding a deodorizing agent to remove the fishy smell, boiled on an electric stove for 45 minutes, added lotus root and continued to boil for 75 minutes, seasoned It can be obtained by putting it in a can and keeping it warm. Although it partially retains the "slow fire-slow fire-simmering fire" process, it is a typical manual operation method, and there are still defects such as short boiling time and unnatural simmering, and the same has not been solved. The problem of industrialization

[0006] Document 3: Zhang Ketian and others studied the processing technology and taste of pork ribs soup, which is mainly based on the existing technology of lotus root pork ribs soup to study the influence of the amount of raw materials and some processes on the quality of lotus root soup. Standardized production does not provide a solution

[0007] The above problems, especially how to realize the standardized production of lotus root rib soup, have greatly limited the development of lotus root rib soup specialty food

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