Making process of sauced food

Abstract

The invention discloses a making process of sauced food, and belongs to the field of food making processes. The making process of the sauced food comprises the main steps of start material preparation, seasoning sauce preparation, pickling to obtain a semi-finished sauced meat product, seasoning bag preparation, cooking to obtain a finished sauced meat product, and the like. The step of pickling can be added in the making process of sauced meat and is synchronously conducted with the preparation process of other materials, and thus the effect of time saving is achieved; and owing to addition of the step of pickling, the flavor infusing speed and degree of the finished sauced meat product can be effectively increased, meanwhile the time for the later cooking process can be shortened, thus compared with the prior art, the preparation efficiency of the sauced meat is effectively improved, meanwhile in the pickling process, owing to using of a two-sided meat overturning clip, overturning and up-down position exchanging of the to-be-pickled meat can be achieved simultaneously, the operation efficiency is improved, and the labor amount of an operator is decreased.

Description

technical field [0001] The present invention relates to the field of food production technology, more specifically, relates to a kind of sauce food production technology. Background technique [0002] Chinese patent CN109287974A discloses " sauced beef and production technology thereof ", and the preparation technology of described sauced beef comprises the following steps: [0003] S1, the preparation of the previous material, wash the beef tendon with 500 parts by weight, cut the green onion and the ginger with 15-25 parts by weight into large slices, and smash the garlic with the back of a knife to crush 15-25 parts; S2, preparation of seasoning sauce, will be the Chinese prickly ash of 15-25 parts, the cinnamon bark of 15-25 parts, 3 big ingredients, 4-6 bay leaves, the grass fruit of 15-25 parts, the dry of 15-25 parts Capsicum and 20-30 parts of cumin are put into a fine gauze bag to obtain a medicinal food bag; S3, marinating the semi-finished product of sauced meat,...

AI Technical Summary

Problems solved by technology

[0004] However, in the preparation process of the above-mentioned sauced beef, the beef tendon lacks pre-treatment, and is only boiled in the sauce soup to taste, which leads to the lack of taste of the prepared sauced meat, especially the part of the sauced meat near the middle of the interior. Worst, resulting in poor taste, and at the same time, due to poor taste, the cooking time needs to be extended, resulting in poor preparation efficiency

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