CN112106971A - Marinated meat sauce, and preparation method and equipment of marinated meat - Google Patents

Abstract

The purpose of the present invention is to conduct research and design from the configuration of sauces, finished braised meat, the production process of braised meat, and the core equipment in the production process of braised meat, so as to form a complete protection scheme. The technology overcomes the defects of traditional sauces and braised meat products, and provides a braised pork with a long shelf life, tender and smooth meat, and a uniform taste between the interior and the surface. The invention discloses a braised meat sauce and a preparation method and equipment for the braised meat: the braised meat sauce, by mass, comprises the following raw materials: 10-35 parts of edible oil, 3-9 parts of salt, 0.05-2 parts of edible glue, 1-2 parts of starch, 1-3 parts of seasonings, 0.5-3 parts of fermented soybean juice, 0.5-2 parts of honey, and 0.05-0.4 parts of food additives; the preparation method of braised pork includes the preparation of brine meat, the preparation of sauce and Mixing and sterilizing; the refurbishment device includes a first intermittent transmission device, a first slitter, a turning plate, a telescopic cylinder, a second intermittent transmission device, and a second slitter; the turning plate transfers the braised meat; the first cutting The opener and the second slitter are respectively used to slit both sides of the braised pork.

Description

A kind of braised meat sauce and method and equipment for making braised meat

technical field

The present invention is in the field of food, in particular to a braised meat sauce and a method and equipment for preparing the braised meat.

Background technique

Braised meat products are traditional foods that are deeply loved by consumers. Some of the existing braised meat products have a short shelf life, especially the sauces and seasonings have a very heavy taste, which not only hides the original flavor of poultry meat, but also protects the body from physiological protection after eating a certain amount (with normal healthy physique, eating more than half a catty). In response, most of the traditional sauce production process is passed down from generation to generation according to the traditional ratio. Due to the relatively backward technical level in the past, few researchers have considered the impact of sauce on the human body from a biological point of view. At present, no one has studied the physiological response of normal people to gastrointestinal and body fluid balance under the condition of how much, which affects people's eating experience. In addition, braised meat products, as simple catering dishes or ready-to-eat products, give people a bad eating experience, which affects people's repeated purchase and consumption, and also makes people miss a delicious food.

At present, the production of meat products mostly adopts a combination of short-term rolling and static marinating, which can make the additives and meat proteins fuse with each other, so as to achieve the effect of tender meat and good taste. However, due to the structure of the poultry meat, from the surface to the inside, there are epidermis, subcutaneous fat accumulation, and muscle fibers. Often, the tight muscle fibers are difficult to pickle in place (salt, phosphate, etc. cannot fully penetrate into the meat), or the pickling is too mature, resulting in loss of In order to solve this problem, the applicant has carried out improvement research in terms of technology and equipment.

The patent "CN105077298A" is a braised meat product with a unique taste and its processing method. The patent makes the braised meat product rich in collagen, and has a unique flavor and a chewing feeling similar to chewing gum. The protective film can also effectively prevent the oxidation and microbial contamination of the braised meat products during the storage process.

The patent "CN205902759U" is a dynamic tumbling and pickling device for meat product production, wherein the dynamic tumbling and pickling device greatly shortens the production cycle of the product, reduces the reproduction of microorganisms, and makes the meat fresher. The above comparison documents and the present invention Creation of different technical solutions adopted.

The inventors of this technical solution are all well-known experts in the industry, working in the School of Food Science of Changsha University of Science and Technology. The inventors obtain scientific research results through long-term theoretical analysis, data research, and enterprise research.

SUMMARY OF THE INVENTION

The purpose of the present invention is to carry out research and design from sauce configuration, braised meat finished products, braised meat production technology, and core equipment in the braised meat production process to form a complete protection scheme. The technology overcomes the defects of traditional sauces and braised meat products, and provides a braised pork with a long shelf life, enhanced irritating sensation of seasonings, soft and smooth meat, and uniform taste between the interior and the surface.

For achieving the above purpose, the technical scheme adopted in the present invention is:

A braised meat sauce, by mass, comprising the following raw materials: 10-35 parts of edible oil, 3-9 parts of edible salt, 0.05-2 parts of edible glue, 1-2 parts of starch, 1-3 parts of seasonings, soybean juice fermentation 0.5-3 parts of food, 0.5-2 parts of honey and 0.05-0.4 parts of food additives.

Further, the soybean juice fermented product is fermented after pulverizing soybeans and squeezing the juice. The solid active ingredient concentration of the soybean juice fermented product is 2-30%, and the fermentation includes anaerobic fermentation and aerobic fermentation by lactic acid bacteria and yeast.

Further, the seasonings include ginger juice, dried chili peppers, spice powder, soy sauce and oyster sauce.

Further, the food additives include compound seasonings and compound phosphates, and the compound phosphates include at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, and trisodium phosphate.

A method for preparing braised pork, comprising the preparation of braised pork, the preparation of sauce, and the sterilization of mixed ingredients:

Preparation of brine meat:

A. Boiling of brine: After weighing and mixing dried peppers, Chinese prickly ash, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, add boiling water and boil for 2-6 hours;

B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, trimmed, pickled and air-dried, the thickness of the poultry meat is controlled to 2-12cm, and it is refrigerated for later use;

C. Cooking: the poultry meat in step B is boiled at 90-100 ℃ brine temperature for 20-40min, then the temperature is lowered and the temperature is continued for 1-3h, and the meat is taken out and the brine is drained to obtain brine meat;

Making the sauce:

D. Seasoning pretreatment: chop the washed and dried seasonings and mix them evenly, weigh the edible oil of 1/3-1/2 quality of the seasoning, heat the edible oil, and wait for the oil temperature to be 60-80 ℃ , add seasoning and stop heating cooking oil;

E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, half of the honey of the above-mentioned quality and the food additive of the above-mentioned quality are heated at 80-100 ° C for 5-15 minutes to obtain a seasoning mixture;

Mixture sterilization:

F. Mixed materials: pour the brine meat prepared in step C, the composite glue in step E, and the seasoning mixture in step E, and the vacuum degree is 0-0.95MPa, and stir for 3-5 minutes; brine meat The volume ratio to the seasoning mixture is 1:0.8-3; Weigh a certain amount of edible oil, when the oil temperature is 85-100 ℃, pour the brine meat and compound mucilage, the seasoning mixture, the above-mentioned quality salt, and add the remaining mass The fermented soybean juice and the remaining quality honey are stirred evenly and heated for 3-15 minutes, and then kept at 90-100°C for 5-20 minutes; cooled and stirred for 3-10 minutes to obtain a mixture, which is dried and used for later use;

G. Sterilization and cooling: Sterilize the mixture in step F, sterilize it at 100℃ for 15min-30min, the pressure is 0.24MPa, or sterilize at 110℃ for 15min-20min, the pressure is 0.18MPa, put it at 0℃- Store and package at 4°C, and store at room temperature after packaging.

Further, the raw materials of the brine, by mass, include dried chili 2-3%, Chinese prickly ash 1.3-2.0%, salt 0.05-0.6%, star anise 0.5-4.0%, dried tangerine peel 0.05-0.4%, cinnamon 1-6.0%, cooking wine 0.5-1.0%, licorice 0.5-3%, water 84.7-90.2%.

A trimming device used in a method for making braised pork, the trimming device comprises a first intermittent transmission device 2, a first slitter 4 arranged above the first intermittent transmission device 2, and a first intermittent transmission device 2 arranged at intervals on the first intermittent transmission device 2. The turning plate 5 at the end of the forward direction, the second intermittent transmission device 8 arranged at one end of the first intermittent transmission device 2 at intervals, and the second slitter 9 arranged above the second intermittent transmission device 8, characterized in that the first intermittent transmission device 8 The device 2 and the second intermittent transmission device 8 are arranged in sequence, and the stewed meat products are transferred through the turning plate 5 .

Further, the dressing device also includes a first workbench 1 and a second workbench 7, and the first intermittent transmission device 2 and the second intermittent transmission device 8 are sequentially arranged on the first workbench 1 and the second workbench 7; It is characterized in that, the first slitter 4 includes a base 401 connected to the first worktable 1 , a first lifting rod 402 connected below the base 401 , and a plurality of first lifting rods 402 arranged below the first lifting rod 402 . The cutting knife 403 and the telescopic rod 404, the telescopic rod 404 is arranged in the center of the plurality of first cutting knives 403;

Further, the overturning plate 5 is obliquely arranged on the discharge end of the first conveyor belt 3, and one end is arranged on the first workbench 1 through the fixing plate 501. The overturning plate 5 and the fixing plate 501 are hingedly connected at the hinge point; one end of the telescopic cylinder 6 is arranged at the overturning plate 501. The longitudinal centerline of the plate 5 is on the side away from the bearing surface, and one end of the telescopic cylinder 6 connected to the flip plate 5 is located on the centerline and is 1/3-1/2 of the centerline length from the hinge point.

Further, the finishing device also includes a material guide plate 10 and an air dryer 12 , the material guide plate 10 is inclined and arranged on the discharge end of the first conveyor belt; , the guide plate 10 is covered with a plurality of pores, and the wind of the air dryer 12 blows the guide plate 10 .

The inventor and the edible objects involved in the present invention are all healthy people. After eating more than half a catty of traditional braised pork, the gastrointestinal membranes and the like have a stress response to the braised pork, which makes people uncomfortable. Rejection produced by the body reminds people to eat in moderation. This phenomenon is similar to the rejection of the body after drinking a certain amount of alcohol. The problem solved by the present invention is similar to drinking a certain amount of milk before drinking to protect the stomach. The present invention is directly applied to the braised meat sauce for protecting the human body and the stomach and intestines, which not only solves the problem of the sauce but also solves the problem of discomfort for people after a large amount of consumption.

Beneficial effects of the present invention:

1. The present invention performs refurbishment processing on the reshaped poultry meat products, realizes automation, avoids the uneven degree of slicing caused by manual slicing of meat products, and brings in more microorganisms and bacteria. The length, width and depth of the cutting edge are uniform, and both sides are cut open, which can make the subsequent pickling and boiling processes more delicious, and avoid uneven taste. The braised meat products produced by the production line have a uniform taste and better meet the food needs; and the wind from the air dryer under the guide plate is blown to the braised meat products through the pores in the guide plate, which can make the blood water in the inner muscle fibers of the braised meat products. After flowing out or air-drying, the hole in the inner muscle fiber cut by the second knife can be in an open state, which can make the difficult-to-taste poultry muscle fiber taste better. Avoid dry and wrinkled surface of braised meat products, and do not look good when cooking, and at the same time enhance the deep stimulation of fish meat and enhance customers' desire to buy.

2, in the E step of the present invention, the fermented soybean juice and honey are mainly used to improve freshness and enhance the irritation of the sauce, neutralize and remove the fishy smell in the sauce; the soybean juice fermented material and the honey in the F step act on the braised pork, It can make the stewed meat taste smooth, chewy, delicious and delicious, and at the same time help to release the flavor substances of poultry meat. The fermented soybean juice and the active substances in honey can interact to form a protective film, and neutralize the flavors in the stewed meat products. The corrosive effect of the brine in the sauce or sauce can protect the stomach and oral esophagus; in addition, the lysozyme and glucose oxidase in the honey can play a role in inhibiting bacteria and keep reducing the degree of fat oxidation in the brined meat product of the present invention. It maintains the quality and texture of the braised pork, and works with the amino acids in the fermented soybean juice to effectively lock the seasonings in the braised pork products. The fragrant taste increases people's appetite, relieves greasy meat, and makes the quality of stewed meat products more stable; at the same time, the fermented soybean juice and honey make the protein more smooth in cooking, so that the sauce penetrates deep into the fish; adding The antioxidants increase the shelf life of braised meat products, make the appearance of braised meat products more attractive, and enhance consumer appetite.

3. In step F of the present invention, the braised meat product is dried for later use, which saves seasonings, locks the nutrients in the braised meat product, and avoids the loss of nutrients. After packaging, the taste is softer and glutinous when stored at room temperature, which ensures a more consistent taste in the early and late stages of consumption, and prolongs the shelf life.

4. The honey of the present invention, the antioxidant and the drying process in step F and the sterilization process in step G promote each other and have good antibacterial and antiseptic effects, so that the product is greatly extended in the process of storage; Quality tracking, the shelf life can reach more than one year.

5. When preparing the braised pork by the production method of the present invention, the main ingredient in the brine is boiled with brine, and the auxiliary material is stir-fried. The taste is better than covering up the taste of the accessories, and the aroma and greasy compounds in the accessories are more volatile. Using them separately makes the braised pork easier to absorb and obtain the taste in the accessories, and the taste of the braised meat is more layered.

Description of drawings

Fig. 1 is the used shaping pickling device schematic diagram of the preparation method of braised pork in the present invention;

FIG. 2 is a bottom view of the first slitter in the present invention.

The characters in the figure are marked as follows: 1. The first workbench; 2. The first intermittent transmission device; 3. The first conveyor belt; 4. The first slitter; 401, the base; 403, the first knife; 404, the telescopic rod; 5, the turning plate; 501, the fixed plate; 6, the telescopic cylinder; 7, the second worktable; 8, the second intermittent transmission device; 9, the second slitter; 901, the second lift rod; 902, the second knife; 10, the guide plate; 11, the fixed seat; 12, the air dryer; 13, the pickling vat.

Detailed ways

In order to make those skilled in the art better understand the technical solution of the present invention, the present invention is described in detail below. The description in this part is only exemplary and explanatory, and should not have any limiting effect on the protection scope of the present invention.

A braised meat sauce, by mass, comprising the following raw materials: 10-35 parts of edible oil, 3-9 parts of edible salt, 0.05-2 parts of edible glue, 1-2 parts of starch, 1-3 parts of seasonings, soybean juice fermentation 0.5-3 parts of food, 0.5-2 parts of honey and 0.05-0.4 parts of food additives.

Preferably, the soybean juice fermented product is fermented after pulverizing soybeans and squeezing the juice. The solid active ingredient concentration of the soybean juice fermented product is 2-30%, and the fermentation includes anaerobic fermentation and aerobic fermentation by lactic acid bacteria and yeast.

Preferably, the condiments include ginger juice, dried chili peppers, spice powder, soy sauce and oyster sauce.

Preferably, the food additives include compound seasonings and compound phosphates, and the compound phosphates include at least one of sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, and trisodium phosphate.

A method for preparing braised pork, comprising the preparation of braised pork, the preparation of sauce, and the sterilization of mixed ingredients:

Preparation of brine meat:

A. Boiling of brine: After weighing and mixing dried peppers, Chinese prickly ash, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, add boiling water and boil for 2-6 hours;

B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, trimmed, pickled and air-dried, the thickness of the poultry meat is controlled to 2-12cm, and it is refrigerated for later use;

C. Cooking: the poultry meat in step B is boiled at 90-100 ℃ brine temperature for 20-40min, then the temperature is lowered and the temperature is continued for 1-3h, and the meat is taken out and the brine is drained to obtain brine meat;

Making the sauce:

D. Seasoning pretreatment: chop the washed and dried seasonings and mix them evenly, weigh the edible oil of 1/3-1/2 quality of the seasoning, heat the edible oil, and wait for the oil temperature to be 60-80 ℃ , add seasoning and stop heating cooking oil;

E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, half of the honey of the above-mentioned quality and the food additive of the above-mentioned quality are heated at 80-100 ° C for 5-15 minutes to obtain a seasoning mixture;

Mixture sterilization:

F. Mixed materials: pour the brine meat prepared in step C, the composite glue in step E, and the seasoning mixture in step E, and the vacuum degree is 0-0.95MPa, and stir for 3-5 minutes; brine meat The volume ratio to the seasoning mixture is 1:0.8-3; Weigh a certain amount of edible oil, when the oil temperature is 85-100 ℃, pour the brine meat and compound mucilage, the seasoning mixture, the above-mentioned quality salt, and add the remaining mass The fermented soybean juice and the remaining quality honey are stirred evenly and heated for 3-15 minutes, and then kept at 90-100°C for 5-20 minutes; cooled and stirred for 3-10 minutes to obtain a mixture, which is dried and used for later use;

Preferably, the dried sauce is used to make a sauce package, and the independent package is attached to the braised meat product for consumers to add.

G. Sterilization and cooling: Sterilize the mixture in step F, sterilize it at 100℃ for 15min-30min, the pressure is 0.24MPa, or sterilize at 110℃ for 15min-20min, the pressure is 0.18MPa, put it at 0℃- Store and package at 4°C, and store at room temperature after packaging.

Preferably, the raw materials of the brine, by mass, include 2-3% of dried pepper, 1.3-2.0% of Chinese prickly ash, 0.05-0.6% of salt, 0.5-4.0% of star anise, 0.05-0.4% of dried tangerine peel, 1-6.0% of cinnamon, cooking wine 0.5-1.0%, licorice 0.5-3%, water 84.7-90.2%.

A trimming device used in a method for making braised pork, the trimming device comprises a first intermittent transmission device 2, a first slitter 4 arranged above the first intermittent transmission device 2, and a first intermittent transmission device 2 arranged at intervals on the first intermittent transmission device 2. The turning plate 5 at the end of the forward direction, the second intermittent transmission device 8 arranged at one end of the first intermittent transmission device 2 at intervals, and the second slitter 9 arranged above the second intermittent transmission device 8, characterized in that the first intermittent transmission device 8 The device 2 and the second intermittent transmission device 8 are arranged in sequence, and the stewed meat products are transferred through the turning plate 5 .

Preferably, the telescopic cylinder 6 is arranged below the turning plate 5 , and the movable end of the telescopic cylinder 6 is arranged on the side facing away from the bearing surface of the turning plate 5 .

Preferably, the dressing device further includes a first workbench 1 and a second workbench 7, and the first intermittent transmission device 2 and the second intermittent transmission device 8 are sequentially arranged on the first workbench 1 and the second workbench 7; It is characterized in that, the first slitter 4 includes a base 401 connected to the first worktable 1 , a first lifting rod 402 connected below the base 401 , and a plurality of first lifting rods 402 arranged below the first lifting rod 402 . The cutting knife 403 and the telescopic rod 404, the telescopic rod 404 is arranged in the center of the plurality of first cutting knives 403;

The second scriber 9 includes a second base connected to the first worktable 1 , a second lift rod 901 connected below the second base, and a plurality of second scribe knives disposed below the two lift rods 901 . 902 and a second telescopic rod, the second telescopic rod is arranged at the center of the plurality of second scribing knives 902 .

Preferably, the turning plate 5 is obliquely arranged at the discharge end of the first conveyor belt 3, and one end is arranged on the first worktable 1 through the fixing plate 501, and the turning plate 5 and the fixing plate 501 are hingedly connected at the hinge point; one end of the telescopic cylinder 6 is arranged at the turning point. The lengthwise centerline of the plate 5 is on the side away from the bearing surface. One end of the telescopic cylinder 6 connected to the overturning plate 5 is located on the centerline and is 1/3-1/2 of the centerline length from the hinge point for overturning the overturning plate.

Preferably, the trimming device further includes a material guide plate 10 and an air dryer 12. The material guide plate 10 is obliquely arranged at the discharge end of the first conveyor belt for conveying the meat products to the pickling tank 13; the air dryer 12 is arranged on the second conveyor belt. The worktable 7 is located at the lower part of the guide plate 10, and the guide plate 10 is covered with a plurality of holes. The wind of the air dryer 12 blows the guide plate 10 for drying the meat on the viscera side of the meat product.

In the dressing device of the present invention, the cut poultry meat products are spread out, and the side close to the viscera is attached to the first conveyor belt 3, and the cut meat is conveyed from the first conveyor belt 3 in the first intermittent transmission device 2 to the first conveyor belt. end; the first conveyor belt gap stops, the first lifting rod 402 drives a plurality of first cutting knives 403 and telescopic rods 404 to descend, and the first cutting knife 403 is inserted into the whole meat; the first lifting rod 402 drives a plurality of first cutting knives 403 When the telescopic rod 404 rises and the telescopic rod 404 extends, the speed at which the telescopic rod 404 extends is the same as the rising speed of the first lifting rod 402; The telescopic rod 404 shrinks and shortens; the first lifting rod 402 drives the plurality of first scribing knives 403 and the telescopic rods 404 to return to the initial position, and the first conveyor belt 3 continues to convey; then the poultry meat leaves the first conveyor belt 3 and turns into the turning plate 5 ; The telescopic cylinder 6 changes from the original compressed state to the extended state in a short time, the poultry meat is turned over and falls on the second conveyor belt in the second intermittent transmission device 8, the poultry meat is transferred to the end of the second conveyor belt, and the gap between the first conveyor belt stops. , the second slitter 9 performs the same operation as the first slitter; then the poultry meat is transferred to the guide plate 10, the wind from the air dryer 12 is blown to the poultry meat, and the rear poultry meat falls along the guide plate 10 on the pickling plate 10. in cylinder 13.

Preferably, the first intermittent transmission device 2, the first lifting rod 402, the first knife 403, the telescopic rod 404, the telescopic cylinder 6, the second intermittent transmission device 8, the second slitter 9; the first lifting rod 402, the first cutting knife 403 and the telescopic rod 404 operate, and the first lifting rod 402 drives the first cutting knife 403 and the telescopic rod 404 to be inserted into the poultry; The intermittent transmission 2 and a stripper 4 operate similarly.

All kinds of raw materials can be commonly used raw materials in the field, and all can meet the relevant national standards and hygiene standards. The sauce, the food and the food of the examples produced by the present invention all comply with national laws and regulations such as the "Food Safety Law", and pass the test.

Example 1:

Take duck meat as an example:

A braised meat sauce, by mass, comprising the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasonings, 2 parts of soybean juice fermented product, 1 part of honey and food additives 0.1 servings.

The soybean juice fermented product is fermented after crushing soybeans and squeezing the juice. The solid active ingredient concentration of the soybean juice fermented product is 18%. The fermentation includes anaerobic fermentation and aerobic fermentation performed by lactic acid bacteria and yeast. The seasonings include ginger juice, dried chili peppers, spice powder, soy sauce and oyster sauce. The food additives include compound seasonings and compound phosphates, and the compound phosphates include sodium tripolyphosphate and sodium hexametaphosphate.

A method for preparing braised pork, comprising the preparation of braised pork, the preparation of sauce, and the sterilization of mixed ingredients:

Preparation of brine meat:

A. Boiling of brine: Weigh and mix dried peppers, Chinese prickly ash, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, then add boiling water and boil for 4 hours; the raw materials of brine, by mass, include dry Chili 2.5%, Chinese prickly ash 1.5%, salt 0.3%, star anise 2.0%, dried tangerine peel 0.2%, cinnamon 3.0%, cooking wine 0.7%, licorice 2%, water 87.8%.

B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, trimmed, pickled and air-dried, the thickness of the poultry meat is controlled to 8cm, and it is refrigerated for later use;

C. Boiling: the poultry meat in step B is boiled for 30 minutes at a temperature of 95 ° C brine, then the temperature is lowered and the temperature is continued for 2 hours, and the meat is taken out and drained out of the brine to obtain brine meat;

Making the sauce:

D. Pretreatment of seasonings: chop the washed and dried seasonings and mix them evenly. Weigh the edible oil of 5/12 quality of the seasonings, heat the edible oil, and when the oil temperature is 70°C, add the seasonings and stop heating cooking oil;

E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, the above-mentioned half of the honey and the above-mentioned quality of food additives are heated at 90 ° C for 12 minutes to obtain a seasoning mixture;

Mixture sterilization:

F, mixed material: pour the brine meat prepared in step C, the composite glue in step E, the seasoning mixture in step E, and the vacuum degree is 0.75MPa, and stir for 5 minutes; brine meat and seasoning mixture The volume ratio is 1:1.4; Weigh a certain amount of edible oil, when the oil temperature is 95 ℃, pour the brine meat and composite mucilage, the seasoning mixture, the above-mentioned quality salt, and add the remaining quality of soybean juice fermented product and the remaining quality of honey, Stir evenly and heat for 10 minutes, then keep at 95°C for 15 minutes; cool and stir for 8 minutes to obtain a mixture, which is dried for later use;

G. Sterilization and cooling: sterilize the mixture in step F, sterilize it at 100°C for 25 minutes, with a pressure of 0.24MPa, store and package at 0°C-4°C after sterilization and cooling, and store at room temperature after packaging. .

Example 2

Take duck meat as an example:

A braised meat sauce, by mass, comprising the following raw materials: 10 parts of edible oil, 3 parts of edible salt, 0.05 part of edible glue, 1-2 parts of starch, 1 part of seasoning, 0.5 part of fermented soybean juice, 0.5 part of honey and 0.05 servings of food additives. The soybean juice fermented product is fermented after crushing soybeans and squeezing the juice. The solid active ingredient concentration of the soybean juice fermented product is 2%. The fermentation includes anaerobic fermentation and aerobic fermentation performed by lactic acid bacteria and yeast. The seasonings include ginger juice, dried chili peppers, spice powder, soy sauce and oyster sauce. The food additives include compound seasonings and compound phosphates, and the compound phosphates include sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, and trisodium phosphate.

A method for preparing braised pork, comprising the preparation of braised pork, the preparation of sauce, and the sterilization of mixed ingredients:

Preparation of brine meat:

A. Boiling of brine: After weighing and mixing dry pepper, pepper, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, add boiling water and boil for 2 hours; the raw materials of brine, by mass, include dry Chili 2%, Chinese prickly ash 1.3%, salt 0.05%, star anise 0.5%, tangerine peel 0.05%, cinnamon 1%, cooking wine 0.5%, licorice 6%, water 88.6%.

B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, refurbished, pickled and air-dried, the thickness of the poultry meat is controlled to 2cm, and it is refrigerated for later use;

C. Boil: Boil the poultry meat at 90℃ brine temperature for 20min, then lower the temperature and continue to keep warm for 1h, take out the meat and drain the brine to obtain brine meat;

Making the sauce:

D. Pretreatment of seasonings: chop the washed and dried seasonings and mix them evenly, weigh 1/3 of the quality of the cooking oil, heat the cooking oil, and when the oil temperature is 60°C, add the seasonings and stop heating cooking oil;

E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, half of the honey of the above-mentioned quality and the food additive of the above-mentioned quality are heated at 80° C. for 15 minutes to obtain a seasoning mixture;

Mixture sterilization:

F, mixed material: pour the brine meat prepared in step C, the composite mucilage in step E, the seasoning mixture in step E, and the vacuum degree is 0MPa, and stir for 3 minutes; brine meat and seasoning mixture volume The ratio is 1:0.8; Weigh a certain amount of edible oil, when the oil temperature is 85 ℃, pour in the brine meat, compound mucilage, seasoning mixture, the above-mentioned quality salt, add the remaining quality of fermented soybean juice and the remaining quality of honey, stir Homogeneous and heated for 3 minutes, then kept at 90°C for 5 minutes; cooled and stirred for 3 minutes to obtain a mixture, which was dried for later use;

G. Sterilization and cooling: Sterilize the mixture in step F, sterilize it at 110°C for 15 minutes, with a pressure of 0.18MPa, store and package at 0°C after sterilization and cooling, and store at room temperature after packaging.

Example 3

Take duck meat as an example:

A braised meat sauce, by mass, comprising the following raw materials: 35 parts of edible oil, 9 parts of edible salt, 2 parts of edible glue, 2 parts of starch, 3 parts of seasonings, 3 parts of fermented soybean juice, 2 parts of honey and food additives 0.4 servings.

The soybean juice fermented product is fermented after crushing soybeans and squeezing the juice. The solid active ingredient concentration of the soybean juice fermented product is 2-30%, and the fermentation includes anaerobic fermentation and aerobic fermentation by lactic acid bacteria and yeast.

The seasonings include ginger juice, dried chili peppers, spice powder, soy sauce and oyster sauce. The food additives include compound seasonings and compound phosphates, and the compound phosphates include sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, and trisodium phosphate.

A method for preparing braised pork, comprising the preparation of braised pork, the preparation of sauce, and the sterilization of mixed ingredients:

Preparation of brine meat:

A. Boiling of brine: Weigh and mix dried peppers, Chinese prickly ash, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, then add boiling water and boil for 6 hours; the raw materials of brine, by mass, include dry Chili 3%, Chinese prickly ash 2.0%, salt 0.6%, star anise 3.0%, dried tangerine peel 0.4%, cinnamon 2.0%, cooking wine 1.0%, licorice 3%, water 85%.

B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, trimmed, pickled and air-dried, the thickness of the poultry meat is controlled to 12cm, and it is refrigerated for later use;

C. Boiling: the poultry meat in step B is boiled for 40 minutes at a temperature of 100 ° C brine, then the temperature is lowered and the temperature is continued for 3 hours, and the meat is taken out and drained out of the brine to obtain brine meat;

Making the sauce:

D. Pretreatment of seasonings: chop the washed and dried seasonings and mix them evenly. Weigh the edible oil of 1/2 the quality of the seasonings, heat the edible oil, and when the oil temperature is 80°C, add the seasonings and stop heating cooking oil;

E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, half of the honey of the above-mentioned quality and the food additives of the above-mentioned quality are heated at 100° C. for 15 minutes to obtain a seasoning mixture;

Mixture sterilization:

F, mixed material: pour the brine meat prepared in step C, the composite glue in step E, the seasoning mixture in step E, and the vacuum degree is 0.95MPa, and stir for 5 minutes; brine meat and seasoning mixture The volume ratio is 1:3; a certain amount of edible oil is weighed, and when the oil temperature is 100 ° C, pour the brine meat and composite mucilage, the seasoning mixture, the above-mentioned quality salt, and add the remaining quality of soybean juice fermented product and the remaining quality of honey, Stir evenly and heat for 15 minutes, then keep at 100°C for 20 minutes; cool and stir for 10 minutes to obtain a mixture, which is dried for later use;

G. Sterilization and cooling: Sterilize the mixture in step F, sterilize it at 100°C for 30min, with a pressure of 0.24MPa, store and package at 4°C after sterilization and cooling, and store at room temperature after packaging.

Comparative Example 1

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration Thickeners replace fermented soybean juice, 1 part of honey and 0.1 part of food additives.

A preparation method of marinated meat, comprising the preparation of marinated meat, the preparation of sauce and mixing sterilization; other is the same as embodiment 1.

Comparative Example 2

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration The thickener replaces 2 parts of fermented soybean juice, and white sugar of equal concentration and quality replaces 0.1 part of honey and food additives.

A preparation method of marinated meat, comprising the preparation of marinated meat, the preparation of sauce and mixing sterilization; other is the same as embodiment 1.

Comparative Example 3

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration The thickener replaces 2 parts of fermented soybean juice, and white sugar of equal concentration and quality replaces 0.1 part of honey and food additives.

A method for preparing braised pork, comprising the preparation of brine meat, the preparation of sauce, and the mixing and sterilization; in step E, without adding fermented soybean juice and honey, directly stirring evenly, and heating at 90° C. for 12 minutes; in step F, adding all the The quality of soybean juice fermented product and the whole quality of honey are the same as in Example 1.

Comparative Example 4

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration The thickener replaces 2 parts of fermented soybean juice, and white sugar of equal concentration and quality replaces 0.1 part of honey and food additives.

A method for preparing braised pork, comprising the preparation of brine meat, the preparation of sauce, and the mixing and sterilization; in step E, adding all mass of fermented soybean juice and all mass of honey, stirring evenly, and heating at 90° C. for 12 minutes; at the same time, in step F Soybean fermented products and honey are not added. Others are the same as in Example 1.

Comparative Example 5

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration The thickener was used to replace the fermented soybean juice, and 0.1 part of honey and food additives were replaced by white sugar of the same concentration and the same quality.

A preparation method of marinated meat, comprising the preparation of marinated meat, the preparation of sauce and mixing sterilization; other is the same as embodiment 1.

Comparative Example 6

Take duck meat as an example: a braised meat sauce, by mass, includes the following raw materials: 20 parts of edible oil, 4 parts of salt, 1 part of edible glue, 1.5 parts of starch, 2 parts of seasoning, and equal concentration The thickener replaces 2 parts of fermented soybean juice, and white sugar of equal concentration and quality replaces 0.1 part of honey and food additives.

A method for preparing braised pork, comprising the preparation of brine meat, the preparation of sauce, and the mixing and sterilization; there is no drying step in step F, and the processed mixture is directly used for later use. Others are the same as in Example 1.

Evaluation test

Evaluation method: 20 fully trained gourmet sensory inspectors evaluated the goodness of the raw material texture, texture and flavor, and the braised meat products were eaten one week after production. The full score was set to 100 points, and the minimum standard was set to 0 points, and the gourmet sensory evaluation was performed on a 10-level evaluation, and the average value of the evaluation points of each inspector was performed.

Table 1. Sensory evaluation criteria for braised meat products

Table 2. Sensory evaluation results of braised meat products

project Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Score 95 94 92 72 66 75 83 68

Table 3. Evaluation of braised meat products after consumption.

project Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Commercially available braised pork Sensation of seasoning +++ +++ +++ + + ++ + - ++ smooth meat +++ +++ +++ + + + + - -

+++ means strong, ++ means moderate, + means weak, and - means none.

According to the data in Table 2, in step E, the fermented soybean juice and honey can improve the freshness of the braised meat products and enhance the irritation of the sauce, neutralize and remove the fishy smell in the sauce to increase its flavor, and at the same time eliminate the need for human consumption after eating. The effect of eliminating physiological stress response; the fermented soybean juice and honey in step F act on poultry meat, which mainly makes the meat taste tender and delicious, and at the same time helps to release meat flavor substances and neutralize the corrosive effect of sauces. Protects the stomach and oral esophagus.

Shelf life tracking experiment

The braised meat products in the embodiment and the comparative example are tracked and detected, each group of objects is 30, and one case does not meet the standard, that is, the whole group fails to meet the standard, and the detection results are as follows:

Table 4. Shelf life and bacterial content detection of braised meat products

project Shelf life/year Appearance after 1.5 years Measure the bacterial content after 1.5 years Example 1 1 good qualified Example 2 1 good qualified Example 3 1 good qualified Comparative Example 2 0.6 No obvious deterioration Failed Comparative Example 6 0.5 Significant deterioration Failed

As can be seen from the experimental results in Table 4, the drying process in the step of honey F helps to prolong the shelf life and reduce bacterial contamination during long-term storage.

Orthogonal experiment

The factors that affect the taste of braised meat products and the comfort of people after eating, the amount of fermented soybean juice and honey are analyzed to obtain the best ratio.

The poultry meat, seasonings and food additives, soybean juice fermented product and honey were weighed in parts by mass, and others were carried out according to the components and preparation method of Example 1.

Table 5. Orthogonal test factor level table for sensory and physical state

Table 6. Orthogonal test results for sensory and physical states

Good condition after eating: In terms of whether they still want to eat and the degree of dry mouth, the food inspectors are all healthy people. After eating half a catty of marinated fish products, they still want to eat and drink about 50-400ml of water after eating half a catty. to be in good condition.

It can be seen from Table 6 that the optimal experimental scheme is factor test numbers 1, 2, and 3, that is, the importance of fermented soybean juice, honey, and duck meat to the taste in the braised meat products is weakened in turn, and the fermented soybean juice and honey are the key components. After eating a certain amount of braised duck, the fermented soybean juice, honey, and duck meat all play a decisive role.

It should be noted that, herein, the terms "comprising", "comprising" or any other variation thereof are intended to encompass non-exclusive inclusion, such that a process, method, article or device comprising a series of elements includes not only those elements, It also includes other elements not expressly listed or inherent to such a process, method, article or apparatus.

The principles and implementations of the present invention are described herein by using specific examples, and the descriptions of the above examples are only used to help understand the method and the core idea of the present invention. The above are only the preferred embodiments of the present invention. It should be pointed out that due to the limited expression of words, there are objectively unlimited specific structures. For those of ordinary skill in the art, without departing from the principles of the present invention However, some improvements, modifications or changes can also be made, and the above-mentioned technical features can also be combined in an appropriate manner; these improvements, modifications, or combinations, or the concept and technical solutions of the invention are directly applied to other occasions without improvement. should be regarded as the protection scope of the present invention.

Claims (10)

1. a braised meat sauce, is characterized in that, by mass, comprises following raw material: edible oil 10-35 part, salt 3-9 part, edible glue 0.05-2 part, starch 1-2 part, seasoning 1 part -3 parts, 0.5-3 parts of fermented soybean juice, 0.5-2 parts of honey and 0.05-0.4 parts of food additives. 2. a kind of braised meat sauce according to claim 1, is characterized in that, described soybean juice fermented product is fermented after soybean is pulverized and squeezed juice, and the solid active ingredient concentration of soybean juice fermented product is 2-30%, so The fermentation includes anaerobic fermentation and aerobic fermentation by lactic acid bacteria and yeast. 3. a kind of braised meat sauce according to claim 1, is characterized in that, described condiment comprises ginger juice, dried chili, spice powder, soy sauce and oyster sauce. 4. a kind of braised meat sauce according to claim 1 is characterized in that, described food additive comprises compound seasoning, compound phosphate, and described compound phosphate comprises sodium tripolyphosphate, sodium hexametaphosphate, pyrophosphate At least one of sodium phosphate and trisodium phosphate. 5. a preparation method of brine meat, is characterized in that, comprises the preparation of brine meat, the preparation of sauce and mixing sterilization: Preparation of brine meat: A. Boiling of brine: After weighing and mixing dried peppers, Chinese prickly ash, salt, cooking wine, star anise, dried tangerine peel, cinnamon and licorice according to a certain mass ratio, add boiling water and boil for 2-6 hours; B. Preparation of poultry meat: After the poultry meat is cleaned, shaped, trimmed, pickled and air-dried, the thickness of the poultry meat is controlled to 2-12cm, and it is refrigerated for later use; C. Cooking: the poultry meat in step B is boiled at 90-100 ℃ brine temperature for 20-40min, then the temperature is lowered and the temperature is continued for 1-3h, and the meat is taken out and the brine is drained to obtain brine meat; Making the sauce: D. Seasoning pretreatment: chop the washed and dried seasonings and mix them evenly, weigh the edible oil of 1/3-1/2 quality of the seasoning, heat the edible oil, and wait for the oil temperature to be 60-80 ℃ , add seasoning and stop heating cooking oil; E, sauce mixing: the edible glue and starch are placed in cold water and stirred and dispersed respectively, then heated and stirred until the solid is completely dissolved, and the two solutions are mixed to make a composite glue, which is cooled for subsequent use; in the D step, the mixture is added with the above-mentioned quality Half of the fermented soybean juice, half of the honey of the above-mentioned quality and the food additive of the above-mentioned quality are heated at 80-100 ° C for 5-15 minutes to obtain a seasoning mixture; Mixture sterilization: F. Mixed materials: pour the brine meat prepared in step C, the composite glue in step E, and the seasoning mixture in step E, and the vacuum degree is 0-0.95MPa, and stir for 3-5 minutes; brine meat The volume ratio to the seasoning mixture is 1:0.8-3; Weigh a certain amount of edible oil, when the oil temperature is 85-100 ℃, pour the brine meat and compound mucilage, the seasoning mixture, the above-mentioned quality salt, and add the remaining mass The fermented soybean juice and the remaining quality honey are stirred evenly and heated for 3-15 minutes, and then kept at 90-100°C for 5-20 minutes; cooled and stirred for 3-10 minutes to obtain a mixture, which is dried and used for later use; G. Sterilization and cooling: Sterilize the mixture in step F, sterilize it at 100℃ for 15min-30min, the pressure is 0.24MPa, or sterilize at 110℃ for 15min-20min, the pressure is 0.18MPa, put it at 0℃- Store and package at 4°C, and store at room temperature after packaging. 6. The preparation method of a kind of braised pork according to claim 5, it is characterized in that, the raw material of bittern, by mass, comprises dry pepper 2-3%, Chinese prickly ash 1.3-2.0%, salt 0.05-0.6%, star anise 0.5-4.0%, tangerine peel 0.05-0.4%, cinnamon 1-6.0%, cooking wine 0.5-1.0%, licorice 0.5-3%, water 84.7-90.2%. 7. The trimming device used in a method for making braised meat according to any one of claims 5-6, the trimming device comprises a first intermittent transmission device (2), a device provided in the first intermittent transmission device (2) The upper first slitter (4), the turning plate (5) arranged at intervals at the forward direction end of the first intermittent transmission device (2), and the second intermittent transmission device (5) arranged at intervals at one end of the first intermittent transmission device (2) 8) The second slitter (9) arranged above the second intermittent transmission device (8), characterized in that the first intermittent transmission device (2) and the second intermittent transmission device (8) are arranged in sequence, and the The plate (5) delivers the braised meat product. 8. The used trimming device for a method for making braised meat according to claim 7, the trimming device further comprises a first workbench (1) and a second workbench (7), the first intermittent transmission device (2) ) and the second intermittent transmission device (8) are sequentially arranged on the first workbench (1) and the second workbench (7), characterized in that the first slitter (4) comprises a device connected to the first workbench The base (401) of (1), the first lifting rod (402) connected under the base (401), a plurality of first scribing knives (403) and telescopic rods arranged under the first lifting rod (402) (404), the telescopic rod (404) is arranged at the center of the plurality of first slitting knives (403); the second slitting device (9) is identical to the first slitting device (4). 9. The refurbishment device used in the method for making braised pork according to claim 7, characterized in that the turning plate (5) is obliquely arranged at the discharge end of the first conveyor belt (3), and one end is arranged at the discharge end of the first conveyor belt (3) through the fixing plate (501). The first worktable (1), the turning plate (5) and the fixing plate (501) are hingedly connected at the hinge point; one end of the telescopic cylinder (6) is arranged on the side away from the bearing surface on the midline in the longitudinal direction of the turning plate (5), and the telescopic cylinder (6) One end connected to the turning plate (5) is located on the midline and is 1/3-1/2 the length of the midline from the hinge point. 10. The trimming device used in a method for making braised meat according to claim 7, wherein the trimming device further comprises a material guide plate (10) and an air dryer (12), and the material guide plate (10) The air dryer (12) is arranged on the discharge end of the first conveyor belt obliquely; the air dryer (12) is arranged on the second worktable (7), and is located at the lower part of the material guide plate (10), and the material guide plate (10) is covered with a plurality of holes. The wind of the air dryer (12) blows the guide plate (10).

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