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Sauced product halogenated processing equipment and method thereof

A processing equipment and product technology, applied in the direction of food science, etc., can solve the problems of brine temperature, inaccurate and controllable time, industrialization, low degree of automation, uneven heating of brine pots, etc., to achieve automatic and efficient production and avoid harmful substances High content, the effect of preventing excessive cooking of stewed soup

Inactive Publication Date: 2019-09-03
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

The production and processing technology of traditional stewed meat products adopts the traditional stewed sandwich pot, and the excess spices are soaked in the old soup in the pot for stewing. During the stewed process, complete sealing cannot be achieved, resulting in large heat loss, uneven heating of the stewed pot, stewed temperature, The time is imprecise and controllable, the degree of industrialization and automation is low, and the quality between batches is unstable; if a stirring mechanism is used during marinating, it is easy to damage the shape of the material and cause a large loss of material; and the "old soup" process, repeated stewing, harmful substances High content, there are potential safety hazards

Method used

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  • Sauced product halogenated processing equipment and method thereof
  • Sauced product halogenated processing equipment and method thereof
  • Sauced product halogenated processing equipment and method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0056] Step 1. Pre-cooking: Cut the raw beef into pieces and wash them. Each piece weighs 400g. Put it into the marinating tank through the feeding port, and pour clean water through the water supply and drainage port of the marinating tank to submerge the raw beef. Heat the marinating tank and rotate it. For the tank body, start precooking. When the temperature in the tank reaches 80°C, froth appears. Stop the rotation. Tilt the stewed tank so that the liquid level in the stewed tank is equal to the water supply and drainage port of the stewed tank. Froth, continue to heat until boiling and keep for 3 minutes, turn over the marinated tank to drain the pre-boiled water from the water supply and drain outlet, and drain the water;

[0057] Step 2. Prepare the marinade: crush the stewed ingredients into 20-mesh fine materials and mix well, crush the onion and ginger into powder and reserve the juice, mix the two and add soy sauce and cooking wine and mix well to obtain the marinad...

example 2

[0062] Step 1. Precooking: Cut the raw beef into pieces and wash them, each weighing 500g, put them into the marinated tank through the feeding port, and pour clean water through the water supply and drainage port of the marinated tank to submerge the raw beef, heat the marinated tank and rotate For the tank body, start precooking. When the temperature in the tank reaches 80°C, froth appears. Stop the rotation. Tilt the stewed tank so that the liquid level in the stewed tank is equal to the water supply and drainage port of the stewed tank. Froth, continue to heat until boiling and keep for 3 minutes, turn over the marinated tank to drain the pre-boiled water from the water supply and drain outlet, and drain the water;

[0063] Step 2. Prepare the marinade: crush the stewed ingredients into 30-mesh fine materials and mix well, crush the onion and ginger into fine powder and reserve the juice, mix the two and add soy sauce and cooking wine and mix well to obtain the marinade. Th...

example 3

[0068] Step 1. Pre-cooking: Cut the raw rib meat into pieces and wash, each weighing 450g, put it into the marinated tank through the feeding port, and pour clean water through the water supply and drainage port of the marinated tank to cover the raw rib rib meat, and heat Stew the tank and rotate the tank to start precooking. When the temperature in the tank reaches 80°C, froth appears, stop the rotation, and tilt the stewed tank so that the liquid level in the stewed tank is equal to the water supply and drainage port of the stewed tank. Cover the tank, skim the froth, continue to heat until boiling for 3 minutes, turn over the marinated tank to drain the pre-boiled water from the water supply and drain outlet, and drain the water;

[0069] Step 2. Prepare the marinade: crush the stewed ingredients into 30-mesh fine materials and mix well, crush the onion and ginger into fine powder and reserve the juice, mix the two and add soy sauce and cooking wine and mix well to obtain t...

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Abstract

The invention discloses sauced product halogenated processing equipment and a method thereof. The sauced product halogenated processing equipment comprises: a halogen can, which is an elliptical tankbody having a double-wall structure, a steam interlayer is formed between the double walls, and a water supply and drainage port and a feeding port are arranged through the double wall from the outside of the halogen can, the water supply and drainage port and the feeding port are connected to the inside of the halogen can, and the left and right sides of the halogen can are respectively providedwith a sealed rotating shaft I and a rotating shaft II; a support mechanism, which is horizontally provided with a support platform, and a halogen canister support I and a halogen canister support IIare arranged vertically upwards from the support platform, and the halogen canister support I is connected with a drainage guide groove through a drainage guide bracket; and a rotating system and a control system. The equipment combines the characteristics and requirements of the processing technology of the original sauce and braised meat products, adopts the horizontal rotation of the halogen can and the steam heating to realize a design idea of pre-cooking, discharging, pickling, sauce halogenating, the equipment increases the production efficiency, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a processing equipment and method for marinating stewed soy sauce products. Background technique [0002] Stewed meat products in sauce are an important part of traditional Chinese meat products. They are rich in nutrition, unique in shape and unique in flavor, and are favored by people. The production and processing technology of traditional stewed meat products adopts the traditional stewed sandwich pot, and the excess spices are soaked in the old soup in the pot for stewing. During the stewed process, complete sealing cannot be achieved, resulting in large heat loss, uneven heating of the stewed pot, stewed temperature, The time is imprecise and controllable, the degree of industrialization and automation is low, and the quality between batches is unstable; if a stirring mechanism is used during marinating, it is easy to damage the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L5/10
CPCA23L13/70A23L13/72A23L13/428A23L5/13
Inventor 张德权郑晓春侯成立李欣陈丽王振宇潘腾惠腾丁楷
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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