CN103584136B - Processing method of dry pickle braised meat soft cans - Google Patents

Abstract

The invention discloses a processing method for soft canned dried pickled vegetables and braised meat. The pig pork belly with skin is cut into meat pieces, washed and pre-boiled with clear water, taken out, coated with coloring liquid on the skin, and heated at 140-160°C. Fry in a special oil pan, slice the fried meat pieces and mix them with dry pickles and canning liquid. After filling and sealing, carry out ultra-high pressure sterilization at a temperature of 85-95°C and a pressure of 450-650MPa, and release the pressure. , cooled to 50-60°C and kept warm for 60-90 minutes, then heated to 80-90°C, adjusted to a pressure of 500-600MPa, and subjected to secondary sterilization to obtain soft canned pickled vegetables and meat; Dry pickled vegetables are used as ingredients to reduce the pH of the canned food. At the same time, ultra-high pressure secondary sterilization below 100°C is used. The product has high safety, and the meat quality remains fresh, tender, smooth, sour and refreshing, fat but not greasy. It has a chewy feeling and uses flexible packaging , easy to open, easy to carry, convenient to eat.

Description

A kind of processing method of soft-canned dry pickled vegetables and braised meat

technical field

The invention relates to a method for processing soft-canned dry pickled vegetables and meat, and belongs to the technical field of food processing.

Background technique

"Bucket meat" is a delicious dish developed from the folk in our country. It has a high reputation nationwide. According to legend, during the Northern Song Dynasty, when Su Dongpo (from Meishan, Sichuan) lived in Huizhou, he specially selected two famous chefs to go to Hangzhou West Lake to learn cooking skills. After the two chefs finished their studies, they returned to Huizhou. "Meicai buckle pork" is made of preserved vegetables. The meat is smooth and mellow, fat but not greasy. "Meat" has a place, but it uses different names in different cuisines, and there are also differences in the technological process and form of operation. It is called Shaobai in Sichuan. It chooses pork belly with skin, washes it and removes hair, boils it in water until it is half or six mature, then it is colored by popular method, finally cut into pieces, and then neatly placed in the buckle bowl, add seasoning and ingredients on top The cage is steamed over medium-low heat until mature, and finally turned over on a plate to serve. Because it is easy to take materials, the color of the finished product is red and oily, the soup is thick and delicious, the meat is smooth and mellow, the food is fat but not greasy, rich in nutrition, easy to be digested and absorbed by the human body, and suitable for all kinds of people, so it is popular among diners favorite.

At present, there are canned meat with preserved vegetables for sale in the market, but the canned meat with preserved vegetables must be sterilized by the traditional process at a temperature of 115-121°C for more than 70 minutes. Long-term sterilization at high temperature will cause the meat to be soft and rotten. The chewy feeling, the high oil yield of fat meat, and the thick soup are all packaged in tinplate cans. The thickness of the tin cans is generally more than 25 wires, and it is difficult to open the cans when eating.

The difficulty in producing canned Meilai meat is how to handle the preserved vegetables and make the skin of the meat wrinkled beautifully, so that the color and taste are good. As we all know, the raw material of plum vegetables itself contains a lot of sand, and the acidity is low. If people eat this canned food with a little sand in their mouth, it will make people feel very uncomfortable, even creepy.

Dried pickled vegetables are a special food in Yunnan. Dried pickled vegetables are pure natural green health food. Wash them with high-quality local green vegetables, hang them to dry, cut them into sections after the leaves become wilted, sprinkle with coarse salt, mix with chili, pepper, ginger, star anise, cumin and A little cooking wine, these condiments can not only inhibit bacteria, preserve antiseptic, but also add various fragrances. Then, put it into clay pots, seal it tightly, pickle it for two weeks, take it out and dry it in the sun, and keep it sealed for one month to produce a special flavor, that is, a dry pickled vegetable with a unique flavor, which is convenient for preservation and easy to eat. Dried pickles are sour and palatable. Appetizers are served with rice. They are not only a daily dish, but also a commonly used home-made seasoning, with a unique flavor.

The present invention uses dry pickled vegetables instead of pickled vegetables, and it is found in practice that the produced soft canned braised pork tastes sour and fragrant, and the freshness of pork belly and the sourness of dried pickled vegetables complement each other.

Contents of the invention

The object of the present invention is to provide a method for processing soft-canned pickled vegetables with sour flavor and refreshing taste. In this method, pork belly with skin is cut into meat pieces of appropriate size, washed and pre-boiled for 50-70 minutes with clear water, and then drained. Take out, smear the skin with coloring liquid, fry in oil at 140-160°C for 1-3 minutes, send the fried meat to a slicer, cut into slices about 1cm thick, and put them in a container Sliced meat, dried pickled vegetables, and canning liquid, after sealing, carry out ultra-high pressure sterilization at a temperature of 85-95°C and a pressure of 450-650MPa for 10-15 minutes, release the pressure, cool to 50-60°C and keep warm for 60-90 minutes Afterwards, heat again to 80-90°C, adjust the pressure to 500-600MPa, carry out secondary sterilization for 12-20 minutes, release the pressure and cool down, and then get the soft canned dried pickled vegetables and braised meat, wherein the canning liquid is dried pickled vegetables 2 -4 parts by weight, 2-3 parts by weight of table salt, 0.2-0.4 parts by weight of five-spice powder, and 0.1-0.2 parts by weight of monosodium glutamate are put into 80-100 parts of water, boiled and filtered, and the filtrate is the filling liquid.

The present invention uses dry pickled vegetables with high acidity as ingredients, so that the pH of the cans decreases, so ultra-high pressure sterilization below 100°C can be used, and at the same time, ultra-high pressure secondary sterilization is adopted. The principle is that after the first ultra-high pressure sterilization, The remaining spores will germinate into cells in about 60 minutes. At this time, the second sterilization can be carried out immediately to kill all the microorganisms and ensure the quality of the product; the product is sour and refreshing, and the meat remains fresh and smooth, fat but not greasy. Feel, using soft packaging, easy to open, easy to carry, convenient to eat.

The present invention is achieved through the following steps:

(1) Raw material selection and pretreatment: Select healthy, fresh, high-quality pork belly with skin that meets the national health inspection, cut into large pieces with a width of 8-10cm, rinse with water, and boil in clean water for 50-70min. fish out;

(2) Preparation of coloring liquid: by weight, 12-16 parts of dark soy sauce, 1-2 parts of malt syrup, 1-2 parts of honey, and stir evenly;

(3) Preparation of canning liquid: by weight, take 2-4 parts of dried pickles, 2-3 parts of table salt, 0.2-0.4 parts of commercially available five-spice powder, 0.1-0.2 parts of monosodium glutamate, and put them into 80-100 parts of water , boil and filter, and the filtrate is the filling liquid;

(4) Coloring and frying: Apply coloring liquid evenly on the skin of the cooked meat while it is hot, put it into an oil pan with an oil temperature of 140-160°C and fry for 1-3 minutes;

(5) Sliced packaging: Send the fried meat to a slicer and cut into thin slices about 1cm thick to keep the fat and lean meat intact. The packaging material is a plastic bowl-shaped container, calculated according to the net weight of the container , put 20%-30% dry pickled vegetables, 40%-50% meat slices, and the rest is canning liquid, sealed;

(6) Sterilization: Put the packaging in an ultra-high pressure sterilizer, then adjust the temperature to 85-95°C, the pressure to 450-650MPa, and the ultra-high pressure treatment time for 10-15 minutes to perform ultra-high pressure sterilization, release the pressure, and cool to 50-60°C After being kept warm for 60-90 minutes, heat again to 80-90° C., adjust the pressure to 500-600 MPa, carry out secondary sterilization for 12-20 minutes, release the pressure and cool down to obtain soft canned pickled vegetables and braised meat.

The beneficial effects of the present invention are:

The method of the invention adopts dry pickled vegetables, which are characteristic foods with high acidity, as ingredients, and uses dry pickled vegetables and other auxiliary materials to prepare canning liquid, so that the pH of the cans decreases, and at the same time adopts ultra-high pressure secondary sterilization below 100°C, the principle of which is After the first ultra-high pressure sterilization, the residual spores will germinate into cells in about 60 minutes. At this time, the second sterilization can be carried out immediately to kill all the microorganisms and ensure that the product has high biological safety; the obtained The product does not have defects such as soft and rotten meat in traditional canned meat, a lot of fat in the fat, and lack of taste; the product is sour and refreshing, and the meat remains fresh and smooth, fat but not greasy. Open, easy to carry, convenient to eat, and the production is easier to realize than the traditional method, and is suitable for industrial production.

Detailed ways

The specific examples of the present invention are given below to further illustrate the present invention, but the protection scope of the present invention is not limited to the content.

Example 1

(1) Raw material selection and pretreatment: Select healthy, fresh, high-quality pork belly with skin that meets the national health inspection, cut into large pieces with a width of 8 cm, rinse with water, put it in a pot and boil for 50 minutes, and remove;

(2) Preparation of coloring liquid: by weight, 12 parts of dark soy sauce, 1 part of malt syrup, 1 part of honey, and stir evenly;

(3) Preparation of canning liquid: by weight, take 2 parts of dried pickles, 2 parts of table salt, 0.2 parts of allspice powder, and 0.1 part of monosodium glutamate, put them into 80 parts of water, boil and filter, and the filtrate is the canning liquid;

(4) Spread the coloring solution evenly on the skin of the cooked meat while it is hot, and put it into a frying pan with an oil temperature of 140°C for 1 minute;

(5) Send the fried meat to the slicer and cut into thin slices about 1cm thick to keep the fat and lean meat intact. The packaging material is a plastic bowl-shaped container. 20% dry pickled vegetables, 40% meat slices, and the rest is canning liquid, sealed; put the package in an ultra-high pressure sterilizer, then adjust the temperature to 85°C, the pressure to 450MPa, and the ultra-high pressure treatment time for 10 minutes for ultra-high pressure sterilization. After cooling to 50°C and keeping it warm for 90 minutes, heat it to 80°C, adjust the pressure to 500MPa, carry out secondary sterilization for 12 minutes, release the pressure and cool down, and then you can get soft cans of dried pickled vegetables and braised meat. The product is sour, fragrant and refreshing. , the meat maintains a certain degree of toughness, has a chewy feeling, and is fat but not greasy.

Example 2

(1) Choose fresh high-quality pork belly with skin, cut it into large pieces with a width of 9cm, wash it with water, put it in a pot and boil it for 60 minutes, then remove it;

(2) Preparation of coloring liquid: by weight, 14 parts of dark soy sauce, 1.5 parts of malt syrup, 1.5 parts of honey, and stir well;

(3) Preparation of canning liquid: by weight, take 3 parts of dried pickles, 2.5 parts of table salt, 0.3 parts of five-spice powder, and 0.15 parts of monosodium glutamate, put them into 90 parts of water, boil and filter, and the filtrate is the canning liquid;

(4) Spread the coloring liquid evenly on the skin of the cooked meat while it is hot, put it into the oil pan with an oil temperature of 150°C and fry for 2 minutes;

(5) Send the fried meat to the slicer and cut into thin slices about 1cm thick to keep the fat and lean meat intact. The packaging material is a plastic bowl-shaped container. 25% dry pickled vegetables, 45 pieces of meat, the rest is canned liquid, sealed;

(6) Put the packaging in an ultra-high pressure sterilizer, then adjust the temperature to 90°C, the pressure to 550MPa, and the ultra-high pressure treatment time for 12.5 minutes for ultra-high pressure sterilization, release the pressure, cool to 55°C and keep it warm for 75 minutes, then heat to 85°C , adjust the pressure to 550MPa, carry out secondary sterilization for 16 minutes, release the pressure and cool down, and then get the soft canned dried pickled vegetables and braised meat. The prepared product is sour, fragrant and refreshing, the meat remains fresh, tender and smooth, the skin is tough, fat but not greasy, and has a chewing feeling.

Example 3

(1) Choose fresh high-quality pork belly with skin, cut it into large pieces with a width of 10cm, wash it with water, put it in a pot and boil it for 70 minutes, then remove it;

(2) Preparation of coloring liquid: by weight, 16 parts of dark soy sauce, 2 parts of malt syrup, 2 parts of honey, and stir evenly;

(3) Canning liquid preparation: by weight, take 4 parts of dried pickled vegetables, 3 parts of table salt, 0.4 parts of allspice powder, and 0.2 parts of monosodium glutamate, put them into 100 parts of water, boil and filter, and the filtrate is the canning liquid;

(4) Spread the coloring liquid evenly on the skin of the cooked meat while it is hot, put it into the oil pan with an oil temperature of 160°C and fry for 3 minutes;

(5) Send the fried meat to the slicer and cut into thin slices about 1cm thick to keep the fat and lean meat intact. The packaging material is a plastic bowl-shaped container. 30% dry pickled vegetables, 50% meat slices, and the rest is canned liquid, sealed;

(6) Put the packaging in the ultra-high pressure sterilizer, then adjust the temperature to 95°C, the pressure to 650MPa, and the ultra-high pressure treatment time is 15 minutes for ultra-high pressure sterilization, release the pressure, cool to 60°C and keep it warm for 60 minutes, then heat to 90°C , adjust the pressure to 600MPa, carry out secondary sterilization for 20 minutes, take it out and cool it, and then get the soft canned dried pickled vegetables and braised meat. The prepared product is sour and refreshing, rich in meat fragrance and umami taste, fat but not greasy, and has a certain sense of chewing.

Example 4

(1) Choose fresh high-quality pork belly with skin, cut it into large pieces with a width of 9cm, wash it with water, put it in a pot and boil it for 65 minutes, then remove it;

(2) Preparation of coloring liquid: by weight, 13 parts of dark soy sauce, 1.5 parts of malt syrup, 1.5 parts of honey, and stir well;

(3) Preparation of canning liquid: by weight, take 4 parts of dried pickles, 2.5 parts of table salt, 0.4 parts of five-spice powder, and 0.15 parts of monosodium glutamate, put them into 95 parts of water, boil and filter, and the filtrate is the canning liquid;

(4) Spread the coloring solution evenly on the skin of the cooked meat while it is hot, and put it into a frying pan with an oil temperature of 155°C for 1.5 minutes;

(5) Send the fried meat to the slicer and cut into thin slices about 1cm thick to keep the fat and lean meat intact. The packaging material is a plastic bowl-shaped container. 25% dry pickled vegetables, 50% meat slices, and the rest is canned liquid, sealed;

(6) Put the package in the ultra-high pressure sterilizer, then adjust the temperature to 95°C, the pressure to 450MPa, and the ultra-high pressure treatment time is 13 minutes for ultra-high pressure sterilization, release the pressure, cool to 50°C and keep it warm for 70 minutes, then heat to 90°C , adjust the pressure to 500MPa, carry out secondary sterilization for 20 minutes, take it out and cool it down, and then get the soft canned dried pickled vegetables and braised meat. The prepared product is sour and refreshing, rich in meat fragrance and umami taste, fat but not greasy, and has a certain sense of chewing.

Claims (1)

1. A processing method for soft-canned dry pickled vegetables, characterized in that: pork belly with skin is cut into pieces, washed and pre-boiled for 50-70min with clear water, pulled out, and smeared with coloring solution on the skin, Put the oil temperature in the oil pan at 140-160 ℃ and fry for 1-3 minutes, slice the fried meat pieces and mix them with dry pickles and canning liquid. Under the condition of -650MPa, carry out ultra-high pressure sterilization for 10-15 minutes, release the pressure, cool to 50-60°C and keep it warm for 60-90 minutes, then heat to 80-90°C, adjust the pressure to 500-600MPa, and the time is 12-20 minutes. Secondary sterilization, depressurization and cooling to obtain soft canned pickled vegetables and meat, wherein the canning liquid is 2-4 parts by weight of dried pickled vegetables, 2-3 parts by weight of table salt, 0.2-0.4 parts by weight of five-spice powder, and 0.1 parts by weight of monosodium glutamate. -0.2 parts by weight are put into 80-100 parts of water, boiled and filtered, and the filtrate is the filling liquid; The above method is specifically carried out as follows: (1) Raw material selection and pretreatment: Select high-quality pork belly with skin, cut into large pieces with a width of 8-10cm, rinse with water, put it in a pot and boil for 50-70min, then remove; (2) Preparation of coloring liquid: by weight, 12-16 parts of dark soy sauce, 1-2 parts of malt syrup, 1-2 parts of honey, and stir evenly; (3) Canning liquid preparation: by weight, take 2-4 parts of dry pickled vegetables, 2-3 parts of table salt, 0.2-0.4 parts of five-spice powder, 0.1-0.2 parts of monosodium glutamate, put them into 80-100 parts of water, and boil Filtration, the filtrate is the filling liquid; (4) Coloring and frying: Apply the coloring liquid evenly on the skin of the cooked meat while it is hot, and then put it into the oil with an oil temperature of 140-160°C and fry for 1-3 minutes; (5) Sliced packaging: Cut the fried meat into thin slices with a thickness of 1cm. According to the net mass content of the container, put 20%-30% of dry pickled vegetables, 40%-50% of meat slices, and the rest in cans liquid, sealed; (6) Sterilization: Put the packaging in an ultra-high pressure sterilizer, then adjust the temperature to 85-95°C, the pressure to 450-650MPa, and the ultra-high pressure treatment time for 10-15 minutes to perform ultra-high pressure sterilization, release the pressure, and cool to 50-60°C And keep it warm for 60-90 minutes, then heat to 80-90°C, adjust the pressure to 500-600MPa, carry out secondary sterilization for 12-20 minutes, release the pressure and cool down, and then get the soft canned dried pickles.