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Method for making flavor smoked food

A flavor and food technology, applied in dairy products, food preparation, food science, etc., can solve the problems of unstable product quality, soft and rotten sterilized tissue, high oil content of products, etc., and achieve shortened processing time, long shelf life and low oil content Effect

Inactive Publication Date: 2015-09-16
HUNAN SANTE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems that the traditional processing process is difficult to taste, and the taste is uneven, the product quality is unstable, the tissue is soft and rotten and lacks chewiness during high-temperature long-term sterilization in the industrial production process, and the product has a high oil content. The purpose of the present invention is to provide a production flavor The method of smoking food, which integrates the traditional production process into modern processing technology, has traditional characteristics, and at the same time can make the food taste fast, the processing time is short, the product quality is stable, the taste is good, and the oil content is low

Method used

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  • Method for making flavor smoked food
  • Method for making flavor smoked food

Examples

Experimental program
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Effect test

Embodiment 1

[0026] In this embodiment, fresh crucian carp is used as raw material to prepare flavor smoked cured fish using the present invention, and the process flow is as follows: figure 1 As shown, the production steps sequentially include vacuum microwave treatment, pickling, smoking, surface cleaning, marinating, spraying, packaging and sterilization.

[0027] The specific steps are:

[0028] 1) Vacuum microwave treatment: after slaughtering crucian carp, remove the scales, head, and viscera, cut into about 100g blocks, clean them and place them in a vacuum microwave oven, adjust the vacuum degree to -0.085~-0.075MPa, and the microwave dose is 0.021kw / kg, treatment 25min;

[0029] 2), marinating: put the fish pieces processed by vacuum microwave into the marinating solution and marinate for 5 hours, take it out, dry the surface moisture, and set aside, wherein, the proportion of the marinating solution by weight is 10 parts of ginger juice , 6 parts of prickly ash powder, 20% conc...

Embodiment 2

[0042] In this embodiment, fresh dried beans are used as raw materials to prepare flavored smoked dried beans using the present invention, and the process flow is as follows: figure 1 As shown, the production steps sequentially include vacuum microwave treatment, pickling, smoking, surface cleaning, marinating, spraying, packaging and sterilization.

[0043] The specific steps are:

[0044] 1) Cut the dried tofu into 5-10cm×5-10cm, 1-2cm thick blocks, clean it and place it in a vacuum microwave oven, adjust the vacuum degree to -0.085~-0.075MPa, and the microwave dose to 0.043kw / kg, treated for 23 minutes;

[0045] 2), marinating: put the dried tofu after vacuum microwave treatment into the pickling liquid and marinate for 4 hours, take it out, dry the surface moisture, and set aside, wherein, the proportion of the pickling liquid is 12 parts by weight of ginger juice , 8 parts of pepper powder, 25% concentration of salt water to 100 parts;

[0046] 3) Smoking: Take the cu...

Embodiment 3

[0058] In this embodiment, duck neck is used as raw material to prepare flavor smoked cured duck neck by using the present invention, and the process flow is as follows: figure 1 As shown, the production steps sequentially include vacuum microwave treatment, pickling, smoking, surface cleaning, marinating, spraying, packaging and sterilization.

[0059] The specific steps are:

[0060] 1) Vacuum microwave treatment: remove the hair from the fresh duck neck, wash it, cut it into small pieces of 3-5cm, put it in a vacuum microwave oven after cleaning, adjust the vacuum degree to -0.085~-0.075MPa, and the microwave dose to 0.065kw / kg, treatment 15min;

[0061] 2), pickling: put the duck neck after the vacuum microwave treatment into the pickling solution and marinate for 5 hours, take it out, dry the surface moisture, and set aside, wherein, the proportioning of the pickling solution by weight is 15 parts of ginger juice , 10 parts of prickly ash powder, 35% concentrated salt ...

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Abstract

The invention relates to a method for making a flavor smoked food. The method sequentially comprises the steps: carrying out microwave treatment in vacuum; pickling; fumigating by smoke; cleaning; marinating; spraying materials; packaging; and sterilizing. The method specifically comprises the following steps: putting a food in a vacuum microwave oven to be pre-hydrated; then pickling the food in a pickling liquid; fumigating the food by smoke in a fumigating furnace; after cleaning soot on the surface of the food, marinating the food to be tasty; then spraying spices to the surface of the food; and packaging and sterilizing the food to obtain the flavor smoked food. The method provided by the invention is suitable for processing various flavor smoked foods and has the characteristics of being short in drying time, low in oil content, good in flavor, sanitary in product, long in expiration date and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making flavor smoked food. Background technique [0002] Smoked food has a long history in our country. At first, smoking was widely used as a method of food storage and processing. "The Book of Songs Xiaoya" has a poem "There is a rabbit with the head, burn it and burn it". In the "Qi Min Yao Shu" written by Jia Sixie in the Northern Wei Dynasty, various food broiling methods are described. The "cannon", "burnt" and "burning" in ancient records are not only barbecue, but also include the simultaneous smoke and burn. In the book "Song's Health Preservation Department" in the Ming Dynasty, there are descriptions of "smoked chicken" and "smoked beef". Smoked products are recorded in books such as "Suiyuan Food List", "Zhongweilu" and "Diaoding Ji" in the Qing Dynasty. Therefore, smoked food is not only a traditional food in our country, but als...

Claims

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Application Information

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IPC IPC(8): A23L1/01A23L1/318A23L1/32A23C20/02A23L11/45
Inventor 谭斌胡红
Owner HUNAN SANTE FOOD CO LTD
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