Processing and sterilizing technology of instant preserved egg and lean meat porridge

Abstract

The invention relates to the technical field of food processing, and discloses a processing and sterilizing technology of instant preserved egg and lean meat porridge, which comprises the following steps: adding rice, glutinous rice, salad oil and coarse food grain into water to obtain an infused material, adjusting the water content of solid matters in the infused material, sealing, heating, carrying out heat preservation treatment, and filtering to obtain pre-prepared rice; pretreating preserved eggs and pork to obtain pre-prepared preserved eggs and pre-prepared pork; adding seasoning auxiliary materials, table salt, meat and bone soup and spice water into a jacketed kettle, heating until the meat and bone soup is boiled, adding the pre-prepared rice for primary pre-cooking, and then adding the pre-prepared preserved eggs and the pre-prepared pork for secondary pre-cooking to obtain pre-cooked porridge; filling and sealing the pre-cooked porridge to obtain cans, and S4, putting the cans into ultrahigh-pressure equipment, and performing heat sterilization to obtain the instant preserved egg and lean meat porridge. The preserved egg and lean meat porridge is free of starch retrogradation, long in shelf life, bright in color and small in flavor loss.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing and sterilization process of instant preserved egg and lean meat porridge. Background technique [0002] Preserved egg and lean meat porridge is a very common porridge in China. All porridge noodle shops and Chinese restaurants must provide this kind of porridge. It is made of small pieces of preserved eggs and salty lean meat. The main health benefits of this porridge lie in the reasonable combination of meat and vegetables, which makes the nutrition easier for the body to absorb. It is suitable for all ages and has a unique flavor. But for busy modern people, cooking porridge is a time-consuming and laborious task, and convenience and quickness are the development trend of food. [0003] Therefore, ready-to-eat canned preserved egg and lean meat porridge and brewed preserved egg and lean meat porridge came into being. It is prepared with rice ...

AI Technical Summary

Problems solved by technology

[0003] Therefore, ready-to-eat canned preserved egg and lean meat porridge and brewed preserved egg and lean meat porridge came into being. It is prepared with rice noodles, but its taste is far from that of porridge made at home and restaurants, and cannot be compared

Ready-to-eat preserved egg and lean meat porridge is mostly heat-sterilized, which mainly relies on high temperature to prolong the shelf life and ensure food safety. However, the heat transfer process from the outside to the inside of heat treatment requires a temperature gradient, and the heat transfer rate varies Foods vary in shape, size, viscosity and specific gravity, which makes the processing process easy to cause over-processing. Although microorganisms are inactivated, nutrition, color, flavor, texture, etc. are also damaged to varying degrees.

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