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Convenient preserved meat dish and superheated steam processing method thereof

A superheated steam and processing method technology, applied in the field of food processing, can solve the problems of complex production process, fuzzy processing time, variable cooking temperature, etc., and achieve the effect of rich nutrition, short processing time and bright color

Active Publication Date: 2016-09-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, bacon products are mostly eaten by precooking or steaming after cleaning, desalting and softening, and then frying or steaming dishes. The production process is complicated, the cooking temperature is changeable, the processing time is vague, the processing efficiency is not high, and the consumption It takes a long time and it is difficult to meet the fast-paced life needs of modern consumers. Therefore, the market's demand for convenient, fast, nutritious and safe prefabricated bacon dishes is becoming increasingly strong

Method used

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  • Convenient preserved meat dish and superheated steam processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A superheated steam processing method for bacon instant dishes, comprising the steps of:

[0034] (1) Pretreatment of bacon

[0035] Use high-quality hind leg bacon, rinse the bacon meat base in boiling water for 20 seconds, cut into thin slices with a length of 6 cm, a width of 3 cm, and a thickness of 2 mm, and heat it in boiling water for 1-3 minutes before use.

[0036] (2) Rehydration pretreatment of dehydrated beans

[0037] Cut the dehydrated green beans into 3cm strips, precook them in boiling water for 20 minutes, take out and drain the water, soak them in 0.1% anhydrous calcium chloride solution to keep them crisp for 10 minutes and set aside.

[0038] (3) Sauce making

[0039] The auxiliary materials for making the sauce include (according to 100 parts of raw meat): 4 parts of chili sauce, 2 parts of pepper oil, 5 parts of minced green onion, 5 parts of minced ginger, 5 parts of minced garlic, 1 part of monosodium glutamate, 3 parts of dark soy sauce, 4 par...

Embodiment 2

[0047] A superheated steam processing method for bacon instant dishes, comprising the steps of:

[0048] (1) Pretreatment of bacon

[0049] Use high-quality hind leg bacon, rinse the bacon meat base in boiling water for 60 seconds, cut into thin slices with a length of 7 cm, a width of 4 cm, and a thickness of 3 mm, and heat it in boiling water for 3 minutes before use.

[0050] (2) Rehydration pretreatment of dehydrated beans

[0051] Cut the dehydrated green beans into 4cm strips, precook them in boiling water for 20 minutes, take out and drain the water, soak them in 0.5% anhydrous calcium chloride solution to keep them crisp for 30 minutes and set aside.

[0052] (3) Sauce making

[0053] The auxiliary materials for making the sauce include (according to 100 parts of raw meat): 5 parts of chili sauce, 3 parts of pepper oil, 10 parts of minced green onion, 10 parts of minced ginger, 10 parts of minced garlic, 2 parts of monosodium glutamate, 4 parts of dark soy sauce, 5 par...

Embodiment 3

[0061] A superheated steam processing method for bacon instant dishes, comprising the steps of:

[0062] (1) Pretreatment of bacon

[0063] Use high-quality hind leg bacon, rinse the bacon meat in boiling water for 40 seconds, cut into thin slices of 6.5cm in length, 3.5cm in width and 2.5mm in thickness, heat in boiling water for 2 minutes and set aside.

[0064] (2) Rehydration pretreatment of dehydrated beans

[0065] Cut the dehydrated green beans into 3.5cm long strips, pre-cook them in boiling water for 20 minutes, take out and drain the water, soak them in 0.1-0.5% anhydrous calcium chloride solution to keep them crisp for 10-30 minutes and set aside.

[0066] (3) Sauce making

[0067] The auxiliary materials for making the sauce include (according to 100 parts of raw meat): 4.5 parts of chili sauce, 2.5 parts of pepper oil, 7.5 parts of minced green onion, 7.5 parts of minced ginger, 7.5 parts of minced garlic, 1.5 parts of monosodium glutamate, 3.5 parts of dark soy...

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Abstract

The invention discloses a superheated steam processing method of a convenient preserved meat dish. The method comprises the following steps of: placing raw materials in a superheated steam device; heating the raw materials for 3-10 min under the conditions that the upper fire temperature is 120-150 degrees, the lower fire temperature is 130-160 degrees and the superheated steam temperature is 120-180 degrees to obtain the convenient preserved meat dish, wherein the raw materials include preserved meat slices and blanched dehydrated green beans. The invention also discloses the convenient preserved meat dish. The convenient preserved meat dish is cooked by using the superheated steam, the time consumption for processing is short, the method is simple and convenient; a finished product of the convenient preserved meat dish has the characteristics of bright color, rich meat fragrance, lubrication and refreshing, rich nutrition, convenience for eating and the like, and is especially suitable for being eaten together with rice. A processing technique of the method is normative and scientific and convenient for mechanical operation; according to the method of the product, the raw materials are precooked, the precooked raw materials are pickled by sauce and the pickled raw materials are cooked by the superheated steam, the qualitative and quantitative standardized production can be realized, the quality consistency of preserved meat dishes is kept, and the method can be applied to central kitchen type industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a convenient bacon dish and a superheated steam processing method thereof. Background technique [0002] Bacon is a classic traditional meat product. Bacon is a typical representative of traditional cured meat products in my country. It has been passed down for thousands of years. It is deeply loved by consumers because of its strong aroma, mellow taste and unique flavor. The annual production and sales of bacon products in my country exceed 2 million tons, especially in Hunan, Hubei, Sichuan, Guangdong, Jiangxi, Yunnan and other provinces and cities, where the consumer market is huge. With the improvement of income levels and attention to nutrition and health, consumers have increasingly higher requirements for the nutrition, delicacy, safety and convenience of bacon products. At present, bacon products are mostly eaten by precooking or steaming after cleaning, desalting and soft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L19/00
Inventor 张春江张泓陈新欣黄峰张雪张良黄艳杰胡宏海刘倩楠张荣毕红霞徐芬胡小佳陈文波吴娱孙红霞陶宜辰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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